THIS is How You Make Tender Instant Pot Quesabirria Tacos

beef

🥗Healthier: lean beef

💰Cheaper: pork

Pork is often less expensive than beef.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese can be more budget-friendly.

Prepare the chilies by de-stemming and removing the seeds from the guajillo chilies.

Boil tomatoes, onion, garlic, and the chilies in a saucepan until softened.

Drain the boiled ingredients and blend them in a food processor with spices and apple cider vinegar until smooth.

Pat the beef tri-tip dry, trim excess fat, and season with salt and pepper.

Sear the beef tri-tip in a hot pan until browned on each side.

Transfer the seared beef to an Instant Pot or slow cooker.

Pour the blended chili mixture over the meat, add a bay leaf, and slow cook for 10 to 12 hours.

Shred the cooked meat and chop it into smaller pieces for better texture.

Dip the corn tortillas in the consomme, then toast them in a pan on low heat.

Add Oaxaca cheese and the chopped meat to the tortilla, fold it, and toast until the cheese melts and the tortilla is crispy.

Serve the tacos with consomme for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens