Instant Pot Birria Tacos with Consommé
Servings: 10
Calories:
Equipment
- Pressure Cooker or Slow Cooker
Ingredients
Marinade
- 2 lb chuck roast beef
- 2 lb bone-in beef shank
- 1 cup chopped/diced tomatoes with juice
- ¼ cup vinegar
- 1 tbsp spanish paprika
- 1 tsp salt
- 1 tsp cumin
- 7 oz chipotle peppers in adobo sauce 1 can
- 6 garlic cloves
- 2 cups water or unsalted beef broth
- 5 guajillo chili (Chile guajillo) dried
Stew
- 4 bay leaves
- 1 cinnamon stick
- 1 onion chopped
- 6 cups water
- 2 tsp salt
- 1 tsp thyme
- 1 tsp ground clove
- 1 tsp dried oregano
Toppings
- 4-6 cups Mexican cheese shredded
- 1 cup chopped cilantro
- 1 cup chopped onions
6" - Corn Tortillas
Instructions
- Deseed the dried guajillo peppers. In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.
Marinate
- Wash and rinse the meat, place in a big bowl and set aside. Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth. Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
- Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).
Pressure Cook or Slow Cooker
- Transfer the marinade mixture and the meat to the pressure cooker/slow cooker. Add the rest of the seasoning ingredients to the cooker and gently mix.
- Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
- Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
- Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
- Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).
Fry
- Heat the griddle/skillet to medium-high. Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference). Transfer the well coated corn tortillas to the griddle/skillet.
- Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding. Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference). Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
- Repeat steps as necessary to complete meal preparations.
Consommé
- Optional: Add salt & pepper to taste. Serve in a small bowl; top with fresh chopped onions and cilantro.