Tacos de Birria Fáciles

55 mins
Serves 1
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Directions

  1. 1In a container, mix together beef broth, New Mexico chili powder, cinnamon powder, oregano, cumin, ginger, garlic powder and white vinegar.
  2. 2In a container, mix together beef broth, New Mexico chili powder, cinnamon powder, oregano, cumin, ginger, garlic powder and white vinegar.
  3. 3In a container, mix together beef broth, New Mexico chili powder, cinnamon powder, oregano, cumin, ginger, garlic powder and white vinegar.
  4. 4Season chuck tender roast with salt and cut into 3 pieces.
  5. 5Season chuck tender roast with salt and cut into 3 pieces.
  6. 6Season chuck tender roast with salt and cut into 3 pieces.
  7. 7Sear the meat in the Instant Pot using the "press sauté" function.
  8. 8Sear the meat in the Instant Pot using the "press sauté" function.
  9. 9Sear the meat in the Instant Pot using the "press sauté" function.
  10. 10Add the mixture of broth and spices to the meat.
  11. 11Add the mixture of broth and spices to the meat.
  12. 12Add the mixture of broth and spices to the meat.
  13. 13Add 2 bay leaves to the Instant Pot.
  14. 14Add 2 bay leaves to the Instant Pot.
  15. 15Add 2 bay leaves to the Instant Pot.
  16. 16Close the Instant Pot and cook at high pressure for 55 minutes.
  17. 17Close the Instant Pot and cook at high pressure for 55 minutes.
  18. 18Close the Instant Pot and cook at high pressure for 55 minutes.
  19. 19After 55 minutes, release the pressure manually.
  20. 20After 55 minutes, release the pressure manually.
  21. 21After 55 minutes, release the pressure manually.
  22. 22Shred the cooked meat and mix it with the cooking liquid.
  23. 23Shred the cooked meat and mix it with the cooking liquid.
  24. 24Shred the cooked meat and mix it with the cooking liquid.
  25. 25Add salt to the meat mixture if needed.
  26. 26Add salt to the meat mixture if needed.
  27. 27Add salt to the meat mixture if needed.
  28. 28Dip corn tortillas into the broth and cook them on a skillet until slightly browned.
  29. 29Dip corn tortillas into the broth and cook them on a skillet until slightly browned.
  30. 30Dip corn tortillas into the broth and cook them on a skillet until slightly browned.
  31. 31Add shredded meat and cheese to each tortilla.
  32. 32Add shredded meat and cheese to each tortilla.
  33. 33Add shredded meat and cheese to each tortilla.
  34. 34Fold the tortillas in half and cook until the cheese is melted.
  35. 35Fold the tortillas in half and cook until the cheese is melted.
  36. 36Fold the tortillas in half and cook until the cheese is melted.

Ingredients

  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 3 tbsp New Mexico chili powder
  • 3 tbsp New Mexico chili powder
  • 3 tbsp New Mexico chili powder
  • 0.5 tsp cinnamon powder
  • 0.5 tsp cinnamon powder
  • 0.5 tsp cinnamon powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 0.25 tsp ginger
  • 3 tsp garlic powder
  • 3 tsp garlic powder
  • 3 tsp garlic powder
  • 1 tsp white vinegar
  • 1 tsp white vinegar
  • 1 tsp white vinegar
  • 1 chuck tender roast
  • 1 chuck tender roast
  • 1 chuck tender roast
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 oil
  • 1 oil
  • 1 oil
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 4 corn tortillas
  • 4 corn tortillas
  • 4 corn tortillas
  • 1 shredded cheese
  • 1 shredded cheese
  • 1 shredded cheese

Equipment

Instant Potknifecutting boardlarge bowlmeasuring spoonstongslarge skilletspatula