Instant Pot Birria Tacos with Rich Consommé

How to Make Instant Pot Birria Tacos with Rich Consommé

1. 1

   Step 1: Toast and blend chiles and aromatics

   Heat a dry skillet over medium and toast the dried chiles lightly for 30–45 seconds per side until fragrant, then remove stems and seeds. Soak toasted chiles in hot water for 15 minutes, drain, then blend with garlic, quartered onion, crushed tomatoes and the salt/cumin/bay leaf blend until smooth and velvety. Taste and add a touch of water if the sauce is too thick; this blended sauce will become the flavor base for the consommé.

   For this step

   • 6 piecesDried guajillo and ancho chiles (seeds removed)
   • 6 clovesGarlic cloves
   • 1 mediumWhite onion, quartered
   • 14 oz (can)Crushed tomatoes (canned)
   • 1 blend (see note)Kosher salt, ground cumin & bay leaf (combined: 2 tsp salt, 1 tsp cumin, 1 bay leaf)
   
2. 2

   Step 2: Sear the beef

   Set the Instant Pot to Sauté and heat the vegetable oil until shimmering. Season the beef lightly with a pinch more salt and brown on all sides in two batches, about 2–3 minutes per side, to develop deep color and fond on the bottom of the pot.

   For this step

   • 2 1/2 lbBeef chuck, trimmed and cut into 2-3 pieces
   • 2 tbspVegetable oil (for searing and frying tortillas)
   
3. 3

   Step 3: Deglaze, add sauce and broth

   Pour about 1/2 cup of the beef broth into the pot and scrape up the browned bits to deglaze. Add the blended chile-tomato sauce and the remaining beef broth, nestle the seared beef into the liquid, and ensure the meat is mostly submerged.

   For this step

   • 4 cupsLow-sodium beef broth
   
4. 4

   Step 4: Pressure cook until tender

   Secure the lid and set the Instant Pot to High Pressure for 50 minutes, then allow a natural pressure release for 15 minutes before quick-releasing any remaining pressure. Carefully remove the beef and set aside to rest; keep the cooking liquid (consommé) in the pot.
   
5. 5

   Step 5: Shred meat and reduce consommé

   Shred the rested beef with two forks, removing any excess fat or gristle. Set the Instant Pot to Sauté and simmer the consommé for 8–10 minutes to concentrate flavor and skim any fat; taste and adjust seasoning with a pinch of salt if needed.
   
6. 6

   Step 6: Assemble and crisp birria tacos

   Dip each corn tortilla into the hot consommé to coat, then add a layer of shredded cheese and a generous amount of shredded beef, folding into a taco. Crisp tacos in a skillet with a little oil until the tortillas are golden and the cheese is melted, then serve immediately with warm consommé for dipping and optional lime, chopped onion and cilantro.

   For this step

   • 12 tortillasCorn tortillas
   • 2 cups (shredded)Monterey Jack (or Oaxaca) cheese, shredded
   

1. Heat a dry skillet over medium and toast the dried chiles lightly for 30–45 seconds per side until fragrant, then remove stems and seeds. Soak toasted chiles in hot water for 15 minutes, drain, then blend with garlic, quartered onion, crushed tomatoes and the salt/cumin/bay leaf blend until smooth and velvety. Taste and add a touch of water if the sauce is too thick; this blended sauce will become the flavor base for the consommé.
2. Set the Instant Pot to Sauté and heat the vegetable oil until shimmering. Season the beef lightly with a pinch more salt and brown on all sides in two batches, about 2–3 minutes per side, to develop deep color and fond on the bottom of the pot.
3. Pour about 1/2 cup of the beef broth into the pot and scrape up the browned bits to deglaze. Add the blended chile-tomato sauce and the remaining beef broth, nestle the seared beef into the liquid, and ensure the meat is mostly submerged.
4. Secure the lid and set the Instant Pot to High Pressure for 50 minutes, then allow a natural pressure release for 15 minutes before quick-releasing any remaining pressure. Carefully remove the beef and set aside to rest; keep the cooking liquid (consommé) in the pot.
5. Shred the rested beef with two forks, removing any excess fat or gristle. Set the Instant Pot to Sauté and simmer the consommé for 8–10 minutes to concentrate flavor and skim any fat; taste and adjust seasoning with a pinch of salt if needed.
6. Dip each corn tortilla into the hot consommé to coat, then add a layer of shredded cheese and a generous amount of shredded beef, folding into a taco. Crisp tacos in a skillet with a little oil until the tortillas are golden and the cheese is melted, then serve immediately with warm consommé for dipping and optional lime, chopped onion and cilantro.