Best Instant Birria Tacos Recipe (With How-to Video)

They’re colorful, crunchy, messy, and easy –Periya Taco Instant Pot It’s the best taco you’ve ever tasted. And imagine what? You can make it in a quick bowl in just 45 minutes.

Related: Where to get free tacos for National Taco Day

What is the periya taco sauce made of?

Delicious seasoned taco sauce made with ancho chilis, yellow onion, carrots, beef broth, Tomato paste, thyme and cumin. Blend it all together until smooth and later reduce to a dipping sauce.

What Kind of Cheese Is Best for Instant Pot Birria Tacos?

1 pound Chihuahua, Oaxaca, or Monterey Jack cheese, shredded.

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Required Equipment:

  • medium bowl
  • paper pan
  • slotted spoon
  • blender
  • Pressure cooker or pressure cooker
  • big bowl
  • big frying pan
  • baking sheet with cooling rack

Required components:

  • 6 cups beef broth
  • 5 Guajillo peppers, stems cut and seeds removed
  • 4 hot peppers, stems and seeds removed
  • 3 lbs. Grilled chuck cut into 4 large pieces
  • 3 lbs. Short ribs (bone in), or bone in the posterior ribs
  • 2 large onions, peeled and coarsely chopped
  • 8 garlic cloves, peeled
  • 2 carrots, peeled and cut into large slices
  • 16 oz. can tomato paste
  • 1 tablespoon Mexican oregano
  • 1 tablespoon ground cumin
  • 4 dried bay leaves

Topping:

  • 16 corn tortillas (about 6 inches)
  • 1 cup chopped fresh coriander
  • 2 medium citrus, cut into wedges
  • 1 white onion, peeled and finely chopped
  • 1 pound Chihuahua, Oaxaca, or Monterey Jack cheese, grated

Best Instant Birria Tacos Recipe (With How-to Video)

How to Make Instant Pot Birria Tacos

1. Preheat the oven to 425 degrees Fahrenheit. Put the broth and cayenne pepper in a pot and bring it to a boil over low heat. Leave to cook for 10 minutes. Put to one side.

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2. Place chuck soup, short ribs, yellow onion, garlic and carrots on a tray. Grease it with olive or vegetable oil and sprinkle with salt and pepper.

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3. Grill for 20 minutes, flipping meat and vegetables halfway through the cooking process.

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4. To make the sauce using slotted spoon, transfer hot pepper, onion, garlic and carrots to blender.

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5. Add tomato paste, thyme and cumin. Add 2 cups of meat broth and mix on high speed until smooth, about 1 minute.

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6. Place brown meat, sauce, broth and bay leaves in a pressure cooker or pressure cooker. Close and cook for 40 minutes on high pressure. Manually release the pressure. Let the meat cool in the sauce for 30 minutes.

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7. Preheat oven to 250°F. Using a perforated spoon, transfer beef to a large bowl. Chop the meat with two forks, discarding any clumps of fat and bone. Taste the beef with the cooking liquid and season it (consomme) With kosher salt as needed.

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8. Heat a large non-stick frying pan or tray over medium heat. Work with as many tortillas as possible as such They will fit in one layer in the skillet or griddle, dip the tortillas one at a time into the skillet. Put one layer in the skillet.

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9. Sprinkle about 1/4 cup of cheese on each tortilla. Top half of each tortilla with about 1/4 cup of the shredded beef. Sprinkle beef with consomme.

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10. When the cheese has melted, fold each tortilla in half. Cook, flipping tacos halfway through, until browned in spots and crunchy, 5 to 6 minutes.

11. Transfer the tacos to a baking sheet lined with a cooling rack and keep warm in the oven. Repeat assembling and cooking the remaining tacos. Serve tacos garnished with diced onions, cilantro, and lemon wedges, with small bowls of consomée for dipping.

Best advice:

    • It can be done up to five days in advance.
    • Using instant pot saves time.
    • Leave the meat in a consomme setting for 30 minutes to allow the juices to settle and add flavour.
    • Roasting meat in the oven with vegetables makes cleaning easier.
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More taco recipes to try:

Periya Taco Instant Pot

Ingredients

  • 6 cups beef stock
  • 5 Guajillo chili, stems cut and seeds removed
  • 4 Remove chili peppers, stems and seeds
  • 3 pound. Grilled chuck cut into 4 large pieces
  • 3 pound. Short ribs (bone in), or bone in the posterior ribs
  • 2 Large yellow onion, peeled and coarsely chopped
  • 8 peeled garlic cloves
  • 2 Carrots, peeled and cut into large slices
  • 1 6 oz. can tomato paste
  • 1 tablespoon Mexican Oregano
  • 1 tablespoon ground cumin
  • 4 dried bayleaves

Topping:

  • 16 (about 6 inches) corn tortilla
  • 1 cup chopped fresh coriander
  • 2 medium sour, cut into wedges
  • 1 White onion, peeled and finely chopped
  • 1 pound Chihuahua, Oaxaca, or Monterey Jack cheese, grated
Key tags

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  1. Heat the oven to 425 degrees Fahrenheit.

  2. Put the broth and cayenne pepper in a pot and bring it to a boil over low heat. Leave to cook for 10 minutes. Put to one side.

  3. Place chuck soup, short ribs, yellow onion, garlic and carrots on a tray. Grease it with olive or vegetable oil and sprinkle with salt and pepper. Roast for 20 minutes, flipping meat and vegetables halfway through the cooking process.

  4. To make the sauce, using a perforated spoon, transfer the chilies, onion, garlic, and carrots to a blender. Add tomato paste, thyme and cumin. Add 2 cups of meat broth and mix on high speed until smooth, about 1 minute.

  5. Place the browned meat, sauce, reserved broth, and bay leaves in a pressure cooker or pressure cooker. Close and cook for 40 minutes on high pressure. Manually release the pressure. Let the meat cool in the sauce for 30 minutes.

  6. Preheat oven to 250°F. Using a perforated spoon, transfer beef to a large bowl. Chop the meat with two forks, discarding any clumps of fat and bone. Taste the beef with the cooking liquid and season with kosher salt as needed.

  7. Heat a large non-stick frying pan or tray over medium heat. Working with as many tortillas to fit in a single layer in the skillet or griddle, dip the tortillas one at a time into the consomme. Put one layer in the skillet.

  8. Sprinkle about 1/2 cup of cheese on each tortilla. Top half of each tortilla with 1/2 cup of shredded beef. Sprinkle beef with consomme.

  9. When the cheese has melted, fold each tortilla in half. Cook, flipping tacos halfway through, until browned in spots and crunchy, 5 to 6 minutes.

  10. Transfer the tacos to a baking sheet lined with a cooling rack and keep warm in the oven. Repeat assembling and cooking the remaining tacos. Serve tacos garnished with diced onions, cilantro, and lemon wedges, with small bowls of consomée for dipping.

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Serves 8.

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