Instant Pot Birria Tacos

pressurecookrecipes.com

Sara Hansen

3 pounds beef (chuck roast, beef shank, short ribs, oxtail), lamb, or goat meat

2 tablespoons (30ml) vegetable oil

3 (47.5g) dried ancho chilies (very mild, smoky, 1000 to 2000 SHU)

3 (13.5g) dried guajillo chilies (sweet, smoky, not very spicy, 2500 to 5000 SHU)

1 (8g) new Mexican dried chiles (mild, sweet 800 to 1400 SHU)

Optional: 1 (0.7g) dried chile de árbol (quite spicy, 15000 to 30000 SHU)

1 (200g) onion , sliced

6 (27g) garlic cloves , chopped

2 bay leaves

½ (2.4g) cinnamon stick or ½ teaspoon (1g) cinnamon powder

2 teaspoons (2g) dried Mexican oregano or oregano

1½ teaspoon (3g) cumin seeds , ground

1 teaspoon (1.8g) coriander , ground

2 teaspoons (10g) tomato paste

2 cups (500ml) unsalted chicken stock or high-quality unsalted beef stock

2 tablespoons (30ml) apple cider vinegar

Optional: 1 tablespoon (15ml) regular soy sauce

Optional: 1 tablespoon (15ml) fish sauce

Salt & ground black pepper

subheading: Garnish:

8 to 12 corn tortillas

Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese) , freshly grated

White onion , diced

Cilantro , finely chopped

Lime slices

subheading: Equipment:

Instant Pot Pressure Cooker

Immersion Hand Blender

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