Birria Tacos (shorts)

I love how the Instant Pot turns what used to be all-day recipes—like rich, savory Birria—into weeknight wonders. As much as I enjoy cooking, I don’t want to spend the whole day tied to the stove. The Instant Pot gives me all the flavor, tenderness, and satisfaction without the wait. Because honestly, ain’t nobody got time for that!

Let Mama Miche make your kitchen magic. MMMK, Let's eat.

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Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Instant Pot

• Pan or grill

Ingredients

Makes 12  servings

• 2 lbs chuck roast 

• 2 tbsp avocado oil

• 1 (10 oz) can mild diced tomatoes with green chilis (Rotel)

• 1 (10 oz) can of mild red enchilada sauce

• 1 tbsp steak seasoning 

• 2 tbsp YaYa Taco Seasoning™

• 2 cups beef broth

Garnish

• Chopped cilantro  

• Chopped white onion 

Directions

Prep Time: 15 minutes Cook Time: 60 minutes

Prep Tacos

• Cut the chuck roast into two equal-sized pieces.

• Rub the steak seasoning into the meat set to the side.

• Place the avocado oil in the instant pot and turn on the saute mode

• Once the oil has heated to a shimmering heat, place the meat in the instant pot and brown it on each side for about 1-2 minutes per side and then on each edge. Just sear it to keep the juices in and get a nice flavor. Don't cook the meat.

• Once the meat has browned, turn off the instant pot and add the mild Rotel, red enchilada sauce, YaYa taco seasoning™, chili powder, and beef broth.

• Place the lid on top, seal the instant pot, and cook for 50 minutes; the meat is tender and shreds easily.

• Slow release until completely released.

• Remove the lid.

• Remove the meat from the sauce and shred it with forks.

• Skim from the top, the greasiest part of the sauce.

• Use an immersion blender or food processor to blend the remaining sauce in the pot until smooth.

• Pour some of the sauce over the meat to keep it moist.

• Serve the birria meat as a stew or use it to make birria tacos.

Garnish with cilantro and chopped white onion.

Cook Tacos 

• Heat skillet to medium 

• Dip corn tortilla in Birria sauce and cook

• Flip the tortillas and put the meat and cheese on.

• Fold in half and cook for 1-2 more minutes and flip

• Remove from skillet and top with onion and cilantro

• Put sauce in a bowl and dip

Notes 

1. Fresh juice is better than bottled juice, but use what you have. I like combining orange and lemon juice for a sweet-tart flavor.