The Shortcut Beef Birria Tacos I Make for Fast, Flavorful Dinners
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Serves
- 8
- Calories
- 215 kcal
- Protein
- 23.00 g
- Carbs
- 1.00 g
- Fat
- 13.00 g
Ingredients
- 1 tablespoonvegetable oil
- 2-3 poundbeef chuck roast or short ribs
- 1 28-ounce canred enchilada sauce
- 4 cupsbeef broth or stock (divided)
- 3 clovesgarlic, minced
- 1 teaspoonground cumin
- 2bay leaves
- to tasteSalt and black pepper
- —corn tortillas
- —shredded mozzarella or Oaxaca cheese
- —chopped fresh cilantro for garnish
- —diced white onions for garnish
Instructions
- 1
Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.
- 2
Set Instant Pot to Sauté setting. Once heated, add vegetable oil.
- 3
Add 2 cups beef broth over the beef.
- 4
In a bowl, stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour mixture over beef.
- 5
Close lid and ensure pressure-release valve is sealed. Cook on Manual high pressure for 50 minutes.
- 6
Allow natural pressure release for 10 to 15 minutes until lid opens safely.
- 7
Transfer beef to cutting board and shred with two forks. Return shredded meat to pot and keep warm.
- 8
Heat 1 tablespoon oil in a large skillet over medium heat. Sear beef until browned on all sides, about 5 minutes. Transfer to slow cooker.
- 9
Stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour over beef in slow cooker.
- 10
Add 2 cups beef broth and stir gently.
- 11
Cover and cook on low for 7 to 9 hours or high for 4 to 6 hours, until beef shreds easily.
- 12
Remove beef and shred with forks. Return to slow cooker and mix with sauce.
- 13
Season beef generously with salt and pepper.
- 14
Heat oil in large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, 5 to 10 minutes.
- 15
Stir together enchilada sauce, garlic, cumin, and bay leaves. Pour over beef.
- 16
Add 2 cups beef broth and bay leaves. Bring to boil, then reduce heat to low.
- 17
Cover and simmer for 3 hours, until meat is tender and shreds easily.
- 18
Remove beef, shred with forks, and return to pot. Mix with sauce.
- 19
Remove shredded beef from cooking liquid and set aside. Strain cooking liquid and combine 1 cup with remaining 2 cups beef broth in saucepan.
- 20
Heat over medium heat and season generously with salt. Keep warm for serving.
- 21
Heat a large skillet over medium heat.
- 22
Dip corn tortilla into birria cooking liquid to coat lightly on both sides.
- 23
Place tortilla in hot skillet. Add shredded cheese to one half, then top with birria meat.
- 24
Fold tortilla in half and cook until golden and crispy, 2-3 minutes per side.
- 25
Repeat with remaining tortillas.
- 26
Serve tacos immediately, garnished with chopped cilantro and diced onions. Serve warm consommé alongside for dipping.