Pressure-cooked in a multi-function cooker, these popular slow-cooked tacos are served with a rich broth for dipping — almost like a beef dip sandwich but with Mexican flavors.
| Quantity | Ingredient |
|---|---|
| 1 lb | stewing beef |
| 2½ tsp | salt |
| 1 tsp | black pepper |
| ¼ cup | vegetable oil |
| 2 medium | onions, roughly chopped |
| 6 cloves | garlic, peeled and smashed |
| 1 dried | ancho chile |
| 2 tbsp | ground cumin |
| 1 tbsp | dried oregano |
| 2 tsp | chili powder |
| 3 cups | beef broth |
| 1 cup | tomato salsa |
| ⅓ cup | The Original Louisiana Brand Hot Sauce |
| 5 tbsp | freshly squeezed lime juice, divided |
| 16 | small corn tortilla |
| 3 cups | shredded Monterey Jack cheese |
| ½ cup | packed chopped cilantro |
| ½ cup | chopped onion |
| lime wedges, for serving |
Beef Birria: In medium bowl, season beef with 2 tsp salt and pepper.
With lid open, select SAUTÉ function on Instant Pot and set to HIGH. Add oil to inner pot. Sauté beef (uncovered), turning cubes, for 8 to 10 minutes or until starting to brown. Using slotted spoon, transfer to medium bowl.
Add onions, garlic and ancho chile to inner pot. Cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Stir in cumin, oregano and chili powder. Cook, stirring, for 1 minute or until fragrant. Stir in broth, salsa, 1/4 cup hot sauce, 1/4 cup lime juice and reserved beef.
Close and lock the lid. Pressure cook on HIGH for 2 hours.
Quick release the pressure. Once released, remove the lid.
Using slotted spoon, transfer beef (only) to clean medium bowl. Using two forks, shred beef; cover to keep warm.
Into large bowl, strain consommé through fine-mesh sieve (reserve consommé and set aside). Transfer solids to blender and pulse for 1 to 2 minutes or until smooth. Transfer to medium bowl of beef and toss to coat.
Assembly: Dip both sides of a tortilla in consommé. In large skillet set over medium-high heat, place tortilla and cook, turning once, for 2 to 4 minutes or until slightly crispy. Top with 1/3 cup beef mixture and sprinkle with 1/4 cup cheese. Using metal spatula, fold tortilla in half and cook, turning once, for 2 to 4 minutes or until tortilla is crispy and cheese has melted. Repeat with remaining tortillas, more consommé, beef mixture and remaining cheese.
In small bowl, toss together cilantro and onion. Open up tacos and divide mixture evenly among them.
To small saucepan set over medium heat, add consommé and cook, stirring occasionally, for 5 to 10 minutes or until heated through. Add remaining 1/2 tsp salt and remaining lime juice; stir to combine.
Serve birria tacos with remaining hot sauce, lime wedges and broth for dipping.
Tip: Substitute stewing beef with pork shoulder or lamb rib for variation.
