Description
Delicious and savory Birria Tacos made with tender beef and a flavorful broth.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs
- 1 large onion, quartered
- 6 cloves garlic, minced
- 3 dried guajillo peppers, stems and seeds removed
- 2 dried ancho peppers, stems and seeds removed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- Corn tortillas
- Chopped cilantro, for garnish
- Chopped onions, for garnish
- Lime wedges, for serving
Instructions
- In a skillet over medium heat, toast the guajillo and ancho peppers for about 2-3 minutes until fragrant. Remove from heat and soak the peppers in hot water for 15 minutes until softened. Drain and set aside.
- In a blender, combine the soaked peppers, onion, garlic, cumin, oregano, smoked paprika, salt, black pepper, beef broth, and apple cider vinegar. Blend until smooth.
- Place the beef chuck roast and short ribs in the Instant Pot. Pour the blended sauce over the meat, ensuring it is well coated.
- Close the lid of the Instant Pot and set it to cook on high pressure for 45 minutes. Allow for a natural release for 15 minutes before manually releasing any remaining pressure.
- Remove the meat from the pot and shred it using two forks. Strain the remaining liquid to separate the fat and solids, reserving the broth for dipping.
- Heat a skillet over medium heat. Dip a corn tortilla into the reserved broth, then place it in the skillet. Add a portion of the shredded meat and top with chopped onions and cilantro. Fold the tortilla in half and cook until crispy, about 2-3 minutes per side.
- Repeat with remaining tortillas and filling. Serve the tacos hot with lime wedges and the reserved broth for dipping.
Notes
- For a spicier kick, add a few jalapeños to the blender with the sauce.
- Substitute the beef with lamb or chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg