3 lbs chuck roast
3 Tbl Achiote Blend
2 tsp salt
Roasted Garlic Avocado Oil
4 Guajillo Peppers
2 Ancho Peppers
1 yellow onion, sliced
5 cloves garlic, peeled & smashed
1-inch piece fresh ginger, peeled
2 roma tomatoes, chopped
5 cups beef broth
2 tsp Mexican Oregano
1/2 tsp Ceylon Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Ground Cumin
1/4 cup apple cider vinegar
18 corn tortillas
1 lb Chihuahua, Oaxaca or Monterey Jack cheese (melty cheese)
Lime wedges, chopped onion, fresh cilantro for serving

Birria tacos are all about slow cooking meat in an aromatic broth – a technique perfect for the Instant Pot! For our version, we use chuck – shank, brisket or even short ribs work well! We season the meat with Achiote Blend and load up the cooking liquid with Guajillo and Ancho Chiles, onion, ginger, garlic and whole spices. The Instant Pot does the work of cooking the meat until fork tender, and that jus? Divine. Griddle up the tacos with lots of cheese and serve with the cooking juices for dipping. A delicious quesabirria experience in a fraction of the time!


1.Cut the chuck into 8-10 pieces. Season with 2 tsp salt and Achiote Blend. Cut the stems from the Guajillo and Ancho chiles. Remove the seeds.
2.Set the Instant Pot to saute on high. Drizzle in Roasted Garlic Avocado Oil to coat the bottom. Saute the chuck, stirring often, until it is golden brown. Move to a plate.
3.Add the Guajillo and Ancho chiles to the instant pot and cook to warm through. The chiles should be pliable and fragrant. Add the onion to the instant pot. Saute until the onion is softened. Scrape up any browned bits on the bottom of the pot. Add in the stock, tomatoes, garlic, ginger, cinnamon, cloves and cumin. Bring to a boil - be sure to scrape up any cooked on bits. Boil for 10 minutes.
4.Turn off the instant pot and use an immersion blender to blend the mixture - you're looking to puree the onion, chiles and tomatoes until smooth. If you are working with a traditional blender, work in batches to puree the liquid.
5.Add the sauteed chuck and any accumulated juices back to the pureed liquid in the Instant Pot. Add in the apple cider vinegar.
6.Secure the lid, and set the Instant Pot to Pressure Cook, High, for 40 minutes. Allow the Instant Pot to naturally release for 20 min then manually release any remaining pressure.
7.Transfer the beef to a bowl and shred using two forks. Taste the cooking liquid and adjust with salt.
8.To make the tacos, heat a griddle over medium high heat. Working two at a time, dip the tortillas in the cooking liquid and lay on the griddle. Add cheese and shredded chuck. Fold the tacos and press to sear. Flip and press to sear and melt the cheese.
9.Continue with the remaining tortillas and chuck. Serve the tacos with the jus along with cilantro, lime and onion.

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