Instant Pot Birria

Beef Birria cooked in the instant pot for a tender and juicy meat. Then use the birria for a cheesy and crispy QuesaBirria Taco.

📝 Ingredients

• 1 tablespoon oil
• 3 pounds Chuck Roast (each side seasoned with salt and pepper)
• 2 Roma Tomatoes (sliced in half)
• 4 Guajillo Chiles (Dried)
• 1-2 Ancho Chiles (Dried)
• 4 Garlic Cloves
• 1 teaspoon Salt
• 1/2 Cinnamon Stick
• 1 teaspoon Mexican Oregano
• 1 teaspoon Cumin Seeds
• 1 teaspoon Whole Cloves
• 2 Bay Leaves
• 2-3 cups Water
• 12 Corn Tortillas
• 8 ounces Oaxaca Cheese (Shredded)
• Chopped White Onion and Cilantro for garnish

👨‍🍳 Instructions

1. 1Remove the chuck roast and season it with salt and pepper generously on each side, then cut into large chunks.
2. 2Remove stems from guajillo and ancho chiles and shake out most of the seeds.
3. 3Place the dried chiles in a small pot with water and bring to a boil. Boil for 5 minutes, then turn off the heat and leave the lid on the pot while you prep the other ingredients.
4. 4In a blender add roma tomatoes, garlic cloves, oregano, cumin seeds, whole cloves, cinnamon stick, salt, and 1 bay leaf (save the other one). Use a slotted spoon to remove the softened chiles and add them to the blender along with 1 cup of new water. Don't use the water from the dried chiles. Blend until a smooth sauce forms. Taste to see if additional salt is needed. Leave sauce in blender until next step.
5. 5Turn instant pot to saute (high). Add oil and begin searing each piece of meat. Do this in batches to prevent overcrowding the pot. Once all the meat is browned, turn off the instant pot and add all the pieces back to the pot. If you are using any beef bones add them now.
6. 6Place a strainer directly over the instant pot and pour in the blended sauce. Use a flexible spatula or spoon and press the sauce through the strainer. Keep working it until you are left with just the seeds and pulp (discard those).
7. 7The add 1 cup of water to the pot. Move the meat around to try and get it in an even layer. If all the meat isn't covered, add more water. I ended up using 2 cups total. You don't want too much liquid since that will dilute the broth or consomé.
8. 8Add the second bay leaf on top and close the instant pot lid. Move the valve to sealing and set the timer to high pressure for 50 minutes. If using 4lbs of meat then 55 min, 5 lbs= 60 min.
9. 9Once the timer goes off, carefully release the pressure in an open area of under the kitchen hood. Or if you don't plan on eating it right away then just keep the instant pot to Keep Warm and the pressure will release naturally.
10. 10Remove the lid and the beef should be very tender. Place the beef and bones in a dish to shred or chop. Don't toss the broth! This is the consomé and we'll use it to make the tacos or use for a dipping broth.
11. 11--- QuesaBirria Tacos ---
12. 12Heat a comal or non stick skillet over medium high heat and allow it to get hot.
13. 13Dip a corn tortilla in the birria broth, then place it on the skillet. Add a layer of shredded cheese and birria.
14. 14Fold in half with a spatula, and allow each side to crisp. This takes a couple minutes.Keep tacos warm in an oven until ready to serve. Add chopped onion and cilantro either inside the taco or on top. Serve with extra consomé as a 'dip'.