Beef Birria Tacos Using the Instant Pot Recipe

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has lower fat content, while pork is often less expensive.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be cheaper.

birria spice mix

🥗Healthier: homemade spice blend

💰Cheaper: generic spice mix

Homemade blends can be healthier and tailored to taste, while generic mixes may be more affordable.

Pull off the stem and dump out the seeds of the guajillo chilies, then rough tear them by hand.

Bring beef broth to a boil and add the chilies, turn off the heat, and allow them to steep.

Dice a white onion and separate it into two bowls; use half for garnish and half for cooking.

Mince some fresh garlic and add it to the half of the onion that will be cooked with.

Make the seasoning blend by mixing kosher salt, black pepper, and cumin.

Cut the chuck roast into approximately three-inch cubes and generously season with the seasoning blend.

Set the instant pot to the sauté setting on more and add canola oil once hot.

Sear the pieces of chuck roast in the instant pot on at least two sides, then reserve them to a clean sheet pan or plate.

Reduce the heat of the instant pot to less and add the onion and garlic, seasoning with salt and cooking until softened.

Add tomato paste to the onion and garlic, stirring to incorporate and lightly caramelize the tomato paste.

Add oregano, a cinnamon stick, and cumin to the instant pot.

Return the seared beef to the instant pot along with any juices collected in the pan.

Pour the steeped chilies and broth into a blender, along with canned roasted diced tomatoes, canned chipotle peppers, and fresh lime juice.

Blend until a completely smooth broth forms, making sure to remove the plug from the lid and cover with a towel to prevent pressure buildup.

Pour the blended broth into the instant pot.

Seal the lid and set to pressure cook on high for one hour, then naturally depressurize for 20 minutes.

While the beef is cooking, cut one lime into slices for garnishing the tacos.

Rough chop some cilantro and mix it with some of the raw white onion for extra flavor.

Vent any remaining steam before opening the lid of the instant pot.

Transfer the tender beef into a bowl and shred it using two forks until fairly well shredded.

Dip the corn tortillas in the rendered fat and juices from the beef to crisp them up.

Top the tortillas with shredded cheese, then add a layer of shredded beef on top.

Fold the tortillas in half and allow them to get toasty on the cheese side before flipping them to ensure a crisp tortilla all over.

Repeat the process with all remaining tortillas and beef, garnishing with raw white onion and cilantro, and squeezing lime over the tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens