Name: Instant Pot Birria Tacos
Total time: 90 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat; 2 tablespoons (30ml) vegetable oil; 3 (47.5g) dried ancho chilies ((very mild, smoky, 1000 – 2000 SHU)); 3 (13.5g) dried guajillo chilies ((sweet, smoky, not very spicy, 2500–5000 SHU)); 1 (8g) new Mexican dried chiles ((mild, sweet 800 - 1400 SHU)); Optional: 1 (0.7g) dried chile de árbol ((quite spicy, 15000 - 30000 SHU)); 1 (200g) onion (, sliced); 6 (27g) garlic cloves (, chopped); 2 bay leaves; ½ (2.4g) cinnamon stick (or ½ teaspoon (1g) cinnamon powder); 2 teaspoons (2g) dried Mexican oregano or oregano; 1½ teaspoon (3g) cumin seeds (, ground); 1 teaspoon (1.8g) coriander (, ground); 2 teaspoons (10g) tomato paste; 2 cups (500ml) unsalted chicken stock or high-quality unsalted beef stock; 2 tablespoons (30ml) apple cider vinegar; Optional: 1 tablespoon (15ml) regular soy sauce; Optional: 1 tablespoon (15ml) fish sauce; Salt & ground black pepper; 8 - 12 corn tortillas; Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese) (, freshly grated); White onion (, diced); Cilantro (, finely chopped); Lime slices

Method

Stem and seed the dried chiles, then cut them smaller. For a milder birria omit chile de árbol; for more heat add 1 extra chile de árbol.
Put the dried chiles in the cooker and heat on Sauté More, stirring occasionally. Once fragrant, about 4 to 5 mins, remove them.
Wait for HOT. Dry and season one side of the meat. Add 1 tbsp (15ml) vegetable oil and coat the base. Lay the seasoned face down, season the other side and brown for 5 minutes. Turn and brown the second face for another 5 minutes, then set aside.
Add the other 1 tbsp (15ml) oil and sauté the onions for 3 minutes. Stir in garlic, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) oregano, 1½ tsp (3g) cumin, 1 tsp (1.8g) coriander and 2 tsp (10g) tomato paste for another minute.
Add 1 cup (250ml) stock and scrape the base completely clean with a wooden spoon.
Mix in 2 tbsp (30ml) apple-cider vinegar, 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce and the remaining 1 cup (250ml) stock. Submerge the toasted chiles and place the browned meat above them. Seal and use the timing for the chosen meat: 1.5- to 2-inch beef shank or chuck pieces need 40 minutes at high pressure plus 15 minutes natural release; 1.5- to 2-inch short ribs need 42 minutes plus 15 minutes natural release; a 3lbs bone-in lamb shoulder measuring 3.25 inches needs 2 hours plus 15 minutes natural release.
Lift the meat into a bowl. Remove and discard the bay leaves and cinnamon, leaving the chiles. Blend the sauce smooth with an immersion blender, shred the beef with two forks and return it to the pot.
Taste and add salt as required; roughly 4 - 6 large pinches is a useful reference.
Serve with grated melting cheese, some sauce for dipping, diced white onion and cilantro.
For tacos, follow 3 safeguards: 1) coat both faces of each tortilla in sauce, 2) oil cast iron or use a little oil for non-stick cookware, and 3) heat the skillet fully over medium before frying. Put in the wet tortilla, add cheese and let it melt. When the tortilla begins to crisp, add birria meat, fold and serve immediately with lime and dipping broth.

Notes

Select the pressure time by meat type and thickness; the timings are not interchangeable.

Calories: 263 kcal · Carbs: 8 g · Protein: 24 g · Fat: 16 g · Sodium: 119 mg · Fiber: 2 g · Sugar: 3 g

Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Birria Tacos

Ingredients

Method

Notes

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