Birria Tacos in Instant Pot

subheading: For the Birria:

3 to 4 medium to large beef bones

4 pounds of chuck roast (can do more, but I was only feeding 3 people. If you’re doing more chuck roast, add more bones as needed for flavor)

10 to 12 Guajillo chillies

3 to 4 large carrots (cut in 1 to 1.5 inch chunks)

1 whole garlic bulb (leave unpeeled)

1 whole white or yellow onion (peeled and cut in half)

10 bay leaves

4 T chicken bouillon

subheading: For the Chili Oil:

20 chili de Arbol (lightly toasted with a pan in olive oil - optional but recommend). You’ll split into 2 portions of 10 chillies and 10 chillies

6 to 8 bay leaves

2 T garlic powder

3 single garlic cloves

1 to 2 T chicken bouillon

1 t cumin

1 to 1.5 t Mexican oregano

1 t sugar (more or less, I don’t notice the sugar impacts much)

1 t. black pepper

5 to 6 Guajillo chillies (deseeded)

2 C vegetable oil

¼ t. salt (optional)

subheading: Other Ingredients:

Red onion (diced)

Cilantro (chopped)

Limes

Melting cheese (mozzarella or a Mexican blend)

Corn tortillas

Kitchen Equipment

Skillet or good nonstick pan for frying the tacos (skillet preferred)

At least 2 other small skillets for your consommé and chili oil dipping stations

Blender or food processor

Instant Pot or other pressure cooker

Birria Preparation

Directions at facebook.com

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