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 necessarry to complete meal preperations.
Consommé
- Optional: Add salt & pepper to taste.
- Serve in a small bowl; top with fresh chopped onions and cilantro.