The hot season is upon us, and the last thing any of us wants to do is spend hours over a hot stove. But what if I told you that you can whip up some mouth-watering birria in just under 30 minutes? Yup, you heard me right! Say hello to your new best friend: Instant Pot Birria Quesatacos and some birria seasoning, you can have a delicious-ready meal in no time.
Beef Birria Seasoning:
1 cup of Chile Guajillo powder
3 tbsp of chicken bouillon
2 tbsp of onion powder
2 tbsp of garlic powder
1 tsp of salt
Ingredients for Beef Birria:
4 pounds of Chuck roast (recipe is good for 3 to 5 pounds)
5 cups of hot water from a kettle
2 Beef bones (optional, for enhanced flavor)
5 carrots (optional, for enhanced flavor)
3 bay leaves
3/4 cup of birria seasoning
Birria quesa tacos:
Corn tortillas
3 cups of Chihuahua Mexican cheese or your favorite white melty cheese
Chopped Onion
Chopped Cilantro
Lime
Instructions For Instant Pot Birria Quesatacos:
1. Prepare the Birria Seasoning by combining, Chile Guajillo powder, chicken bouillon, onion powder, garlic powder, and salt. - Mix well and store in the refrigerator or freezer.
2. Next, slice the Chuck roast down the middle, then slice it into smaller pieces. Once sliced into thin pieces, give it another slice down the middle.
3. Set the Instant Pot to pressure cook mode. Add 5 cups of kettle hot water to the pressure cooker. Add the sliced beef pieces, beef bones, carrots, bay leaves, and birria seasoning. - Mix thoroughly to ensure the seasoning combines fully with the water. Pressure cook for 18 minutes, then perform a quick pressure release.
4. After the pressure cooking is done, chop the tender beef into smaller pieces. - Pour some of the broth over the meat to keep it juicy. - Use the prepared meat to quickly assemble birria tacos.
5. To make birria tacos, dip the tortillas quickly in the broth, just enough to coat them lightly but not soak them, then fill them with the shredded meat and melty cheese.
6. Pan-fry the filled tacos until crispy and serve them with additional broth for dipping. Top with chopped onions and cilantro.
Tip:
-Don’t skip on the carrots. You don’t have to eat them, but they have such a savory flavor.
-Fresh tortillas tend to hold up better and are less likely to become soggy. If you have supermarket tortillas not to worry, heat the tortillas on a skillet for a few seconds before dipping in the broth. This will help remove excess moisture.
-Check the expiration date on your spices.