Birria Tacos - Quesabirria Tacos - Instant Pot recipes

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can still be flavorful.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is cheaper and melts well.

Start by gathering dried chilies, including non-spicy chili pods and chile california for flavor and color.

Place all dried chilies in a pot of water and bring it to a boil.

Once boiling, turn off the heat, cover with a lid, and let the chilies steep for 15 minutes.

After steeping, place the chilies and all remaining ingredients into a blender and blend until smooth to create a liquidy salsa.

In the Instant Pot, add a little oil and then add in the beef (beef cheeks, chuck roast, and london broil).

Pour the blended salsa over the beef and mix well.

Seal the Instant Pot lid and ensure the vent is sealed. Set to pressure cook on the 'more' setting for 25 to 30 minutes per pound of meat.

Once cooking is complete, let the Instant Pot naturally release for 20 minutes before releasing any remaining pressure.

Open the lid to reveal the cooked beef and separate it from the consomme.

Shred the beef and mix it with some of the consomme to keep it juicy, seasoning with salt to taste.

To make the first taco, dip a corn tortilla in the consomme and place it on a hot Blackstone grill to crisp it up.

Top the tortilla with onion and cilantro, and serve with lime and salsa for the red birria taco.

For the second taco, repeat the dipping process, then add shredded birria, onion, cilantro, and a generous amount of cheese before folding and frying for about 2 minutes per side until crispy.

For the vampiro taco, lay down a layer of cheese, drizzle some consomme over it, add the dipped corn tortilla, and fry for about 5 minutes before flipping.

Top the vampiro taco with beer, onion, cilantro, and serve with salsa and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens