Make this delicious birria recipe in the pressure cooker then shred the meat and and serve it as cheesy birria tacos!
When it comes to birria tacos, we are in love. But we wanted a quick and easy birria recipe that didn’t involve making a consume from scratch or dry roasting peppers. So we cut down the steps and perfected an easy version in this Insta Pot Birria.
Ingredients
For the instant pot birria
- ▢ 2 lbs Beef cheeks
- ▢ 1 tsp salt
- ▢ 1 Onion diced
- ▢ 2 garlic cloves peeled and smashed
- ▢ 2 tbsp Chipotle Chilies in Adobo
- ▢ 2 Bay leaves
- ▢ 1 tsp Oregano
- ▢ ½ tsp Ancho chili powder or Dark chili powder
- ▢ 1 tbsp Cumin
- ▢ ¼ tsp black pepper
- ▢ 1 cup Beef Broth
For the birria tacos
- ▢ 8 Corn tortillas or Flour tortillas
- ▢ ¾ cup Cheese like Monterey Jack or Oaxaca, shredded
- ▢ ½ Onion diced
- ▢ 1 Jalapeno stemmed, seeded and minced
- ▢ 2 tbsp Cilantro minced
- ▢ 2 Fresh Limes sliced into weges
Instructions
Make the insta pot birria
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Remove the beef cheeks from the package and patting them dry with paper towels.
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Season them with salt and set them aside.
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Add the diced onion, garlic, chipotle chiles in adobo, bay leaves, oregano, ancho powder, cumin, black pepper, and beef stock to the instant pot.
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Nestle the beef cheeks into the instant pot.
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Secure the lid and set it to pressure cook for one hour and twenty minutes.
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Allow for a natural release for 10 minutes before manually releasing the remaining pressure.
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Carefully transfer the beef cheeks to a bowl and shred them with two forks. Spoon a little of the cooking liquid into the shredded beef to moisten it.
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Remove the bay leaf from the birria sauce.
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Using an immersion blender, puree the birria sauce and strain it into a large bowl. If you don’t have an immersion blender, use a food processor for this step.
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Set the birria aside to cool and store for later or immediately use as taco filling.
Make the birria de res tacos
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Preheat a large skillet over medium-high heat.
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Dip the tortillas into the consomme liquid and let them drip dry before adding them to the preheated skillet.
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Quickly sprinkle cheese onto the tortilla and spoon the shredded beef birria over top.
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Fold the tortilla over to make a taco and fry on both sides.
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Mince the onion, jalapeno, and cilantro and mix in a small bowl.
Serve
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Serve the birria tacos hot with a cup of the birria broth for dipping, the onion mixture and a spritz of fresh lime juice from lime wedges.
Nutrition
Serving: 1g | Calories: 323kcal | Carbohydrates: 15g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 580mg | Potassium: 507mg | Fiber: 3g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 4mg