Easy Instant Pot Birria Tacos

🧂 Ingredients

• 4 tbsp olive oil

  divided
• 1 onion

  peeled and chopped
• 6 cloves garlic
• 1 plum tomato

  chopped
• 1/4 cup minced chipotle peppers in adobo sauce
• 1 tbsp chili powder
• 1 tsp oregano
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 3 lb chuck roast

  cut into large 3 inch pieces
• 1 cinnamon stick

  or 1/2 tsp cinnamon
• 18 corn tortillas
• 1 cup grated mozzarella cheese
• 1/2 onion

  diced
• 1/4 cup chopped cilantro
• Lime wedges

Instructions

• 1 Heat 1 tbsp olive oil in the Instant Pot on saute mode. When hot, add onion,
  garlic and tomato, sauteeing for 5 minutes until softened. Add chipotles, spices
  and salt & pepper, sauteeing another minute until fragrant.
• 2 Add mixture to a blender and blend with beef broth and apple cider vinegar until
  combined.
• 3 Meanwhile, season beef chunks generously with sea salt and heat remaining 2 tbsp
  olive oil in the Instant Pot. Add beef when oil is hot, cooking for 2 minutes
  per side until a nice sear develops.
• 4 Add the blended sauce and cinnamon, then turn off saute mode. Cook on high
  pressure for 45 minutes then let the pressure naturally release.
• 5 Remove lid once safe to do so, then remove beef from the Instant Pot and shred
  with 2 forks. Remove cinnamon stick if using. Finally, remove 2 cups of the
  sauce, then add beef back to the pot.
• 6 Heat a large skillet over med-high heat, then lightly coat each corn tortilla in
  the fat floating on top of the reserved sauce. Add a bit more olive oil to the
  skillet, then add 2 corn tortillas at a time, cooking on one side (do not flip!)
  for 1-2 minutes until lightly toasted.
• 7 Fill each with a bit of beef, topping with cheese. Fold corn tortilla over, then
  fry for 2 minutes per side.
• 8 Remove each tortilla from heat, then sprinkle with diced raw onion, cilantro and
  lime wedges. Serve by dipping in reserved sauce and enjoy!

Nutrition Info