HOW TO MAKE BIRRIA TACOS IN INSTANT POT!

Ingredients

• 1 Large Onion (Dice half for broth, half for topping)
• 1 bunch Cilantro (Leaves only, chopped fine; half for broth, half for topping)
• 8 oz Mozzarella Cheese (Shredded, stored in zip‑lock bag in fridge)
• 3 Guajillo Chili (Stem and seeds removed)
• 1 Pasilla Chili (Stem and seeds removed)
• 1 Ancho Chili (Stem and seeds removed)
• 1 Chipotle Pepper in Adobo Sauce (Use pepper plus 1 tbsp of the adobo sauce)
• 2 cups Water (for soaking chilies) (Enough to fully cover chilies)
• 1 cup Water (for blending sauce)
• 3 lb Beef Shank (Can substitute chuck roast if unavailable)
• 2 Tbsp Olive Oil (For browning meat)
• 2 Tbsp Beef Bouillon Powder
• 2 Bay Leaves
• 2 tsp Mexican Oregano
• 1 tsp Thyme
• 0.25 tsp Cinnamon
• 0.25 tsp Ground Cloves
• 1 tsp Salt (Adjust to taste after broth is done)
• 3 Tbsp Garlic (Minced)
• 1 Carrot (Diced)
• 0.5 tsp Black Pepper
• 0.25 tsp Sugar
• 0.25 tsp Smoked Paprika
• 0.25 tsp Cayenne Pepper
• 4 cups Water (for broth)
• 12 Corn Tortillas (Small, 6‑inch size; keep covered to stay moist)
• 2 Lime (Cut into wedges for serving)

Instructions

1. Dice Onion, Chop Cilantro, Shred Mozzarella

   Dice the large onion (reserve half for topping). Remove cilantro leaves from stems, bunch them, and chop finely (reserve half for topping). Shred the mozzarella cheese and store in a zip‑lock bag in the refrigerator.

   Time: PT10M

2. Prepare Dried Chilies

   Place 3 guajillo, 1 pasilla, and 1 ancho chili on the cutting board. Using kitchen scissors, cut off stems and split each chili open. Scoop out seeds into a small bowl and discard. Rinse chilies under cold water.

   Time: PT7M

3. Soak Chilies

   Transfer the cleaned chilies to a medium saucepot, add 2 cups of water, bring to a boil, then remove from heat. Let the chilies steep in the hot water for 20 minutes.

   Time: PT20M

   Temperature: 100°C

4. Blend Chili Sauce

   Drain the soaked chilies (reserve the soaking liquid for later if desired). Place chilies in the blender, add 1 chipotle pepper, 1 tbsp adobo sauce, and 1 cup of fresh water. Blend until completely smooth.

   Time: PT5M

5. Brown Beef Shanks

   Heat 2 Tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add the 3 lb beef shanks and sear each side for about 30 seconds until a light brown crust forms. Do not fully cook; this step is just for flavor.

   Time: PT5M

   Temperature: 190°C

6. Assemble Instant Pot

   Transfer the browned beef shanks to the Instant Pot. Add half of the diced onion, the strained chili sauce, 2 Tbsp beef bouillon powder, 2 bay leaves, 2 tsp Mexican oregano, 1 tsp thyme, ¼ tsp cinnamon, ¼ tsp ground cloves, 1 tsp salt, 3 Tbsp minced garlic, 1 diced carrot, ½ tsp black pepper, ¼ tsp sugar, ¼ tsp smoked paprika, ¼ tsp cayenne pepper, and 4 cups water. Stir to combine.

   Time: PT5M

7. Pressure Cook Beef

   Seal the Instant Pot and set to the 'Meat/Stew' setting (high pressure) for 45 minutes. Once finished, allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT45M

8. Shred Beef and Skim Fat

   Open the pot, remove the meat with tongs, and place on a cutting board. Use a butcher’s knife to chop the meat into bite‑size pieces, discarding any bones. Skim the fat that has risen to the surface of the broth into a separate bowl; reserve this rendered fat for frying the tortillas.

   Time: PT10M

9. Prepare Fresh Topping

   In a small mixing bowl, combine the remaining diced onion with the reserved chopped cilantro. Toss lightly.

   Time: PT3M

10. Crisp Tortillas and Assemble Tacos

    Heat a spoonful of the rendered fat in the cast‑iron skillet over medium heat. Add one corn tortilla, coating both sides with the fat. Cook for about 1 minute per side until lightly crisp. Sprinkle a layer of shredded mozzarella, add a generous amount of shredded beef, then top with the onion‑cilantro mixture and a little more cheese. Fold the taco, flip once to crisp the opposite side, then remove to a plate. Repeat for remaining tortillas.

    Time: PT10M

    Temperature: 190°C

11. Plate and Serve

    Ladle a small amount of the hot broth into a serving bowl. Arrange the crispy tacos on a plate, drizzle a spoonful of broth over each taco, and garnish with lime wedges. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g