Instant Pot Birria Tacos (With Consommé)

🧂 Ingredients

• 2 dried ancho chilies
• 4 dried guajillo chilies
• 1 new Mexican dried chiles
• 2 dried chile de árbol
• 3 pounds boneless chuck roast

  short ribs, or goat meat, cut into 3″ chunks
• 2 teaspoons coarse Kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 1 small onion

  thinly sliced
• 6 garlic cloves

  chopped
• 3 bay leaves
• 1 cinnamon stick
• 2 teaspoons dried Mexican oregano
• 1 teaspoon whole black peppercorns
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons tomato paste
• 2 tablespoons apple cider vinegar
• fresh ginger

  1/2" piece, peeled
• 3 cups low-sodium beef stock
• 8 – 12 corn tortillas
• 2 cups Oaxaca or other meltable Mexican cheese

  shredded
• 1/4 cup white onion

  diced
• 1/4 cup cilantro

  finely chopped
• Lime slices

Instructions

• 1 Remove the stems and seeds of all the peppers before starting the Instant Pot
  [https://amzn.to/3ieJ88D].
• 2 Turn on saute mode on the Instant Pot. Put the peppers in the pot and toast
  until aromatic, about 5 minutes. Remove the chilis from the pot.
• 3 Add the cooking oil to the pot. Season the beef chunks with salt and pepper,
  then place them in the pot and sear for 2-3 minutes per side. Transfer beef to a
  plate.
• 4 Add the onion to the pot and saute for 2-3 minutes. If the pot is too hot, turn
  saute mode to low.
• 5 Add the garlic and saute for 30 seconds.
• 6 Add the bay leaves, cinnamon stick, oregano, black peppercorns, cumin,
  coriander, tomato paste, and apple cider vinegar. Whisk to combine and saute for
  just 30 seconds. Turn off saute mode.
• 7 Add in the ginger and the beef stock. Deglaze the bottom of the pot to remove
  any browned bits.
• 8 Return the chilis and beef to the pot. Make sure all the chilis are submerged.
• 9 Secure the lid on the pot and set the vent to sealing (if necessary for your
  model). Set to cook on high pressure for 45 minutes. When done, allow a natural
  release of pressure, about 15 minutes.
• 10 Open the lid. Discard the bay leaves, cinnamon, and ginger. Transfer the beef to
  a cutting board or bowl and shred with 2 forks.
• 11 Blend the liquid and chilis in the Instant Pot with an immersion blender. If you
  don’t have one, put some of the liquid and all the chilis in a blender and blend
  until smooth. Return to the pot.
• 12 Add the shredded beef back to the pot. Season with salt and pepper, as needed.
• 13 To make tacos, heat a skillet over medium heat. Dip a tortilla into the birria
  sauce, then place it on the skillet and cook on both sides until slightly
  toasted.
• 14 Add some cheese to one side of the tortilla and some beef to the other. Close
  the tortilla and cook for 1-2 more minutes, until the cheese is melted.
• 15 Transfer to a plate, garnish with onion, cilantro, and lime slices. Serve hot
  with a bowl of the consommé on the side for dipping.

Nutrition Info