Instant Pot Birria Tacos with Consomé Recipe

September 14, 2020Van
Blog post

Prep time: 40 minutes

Cook time: 50 minutes

Serves: 25-30 Tacos

Every time I make Birria Tacos with Consome, it’s the most flavorful and delicious meal ever, my husband can’t stop raving about it and all of my kids happily clean their plates. You save hours of cooking time using the Instant Pot, I adapted and converted a recipe from Claudia Regalado’s YouTube channel, check out her original stove top recipe here and be sure to subscribe to her channel for awesome Mexican recipes. Birria Tacos are made from a Mexican Beef Stew (traditionally goat) – beef roast is cooked in a flavorful, spiced broth until it’s fall apart tender. Then you dip the corn tortillas quickly in the broth, stuff it with Oaxaca Cheese and shredded beef and pan fry them until they are crispy. The tacos are served with a bowl of the amazing broth to use as a dip for the tacos. It’s no wonder that foodies all over the world are going nuts over this dish!

 

Look for these chili peppers in the Mexican section at your local market or go check out your local Latino market.Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

I usually omit Chile de Árbol because I want it to be mild for my kids, if you want a spicy kick be sure to include themInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

The beef is fall apart tender and shreds very easilyInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consome Recipe - Birria Quesa Tacos Con Consomé

Quickly dip one side of the tortillas in the broth or use a pastry brush to coat one sideInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consome Recipe - Birria Quesa Tacos Con Consomé

Pan fry until they are crispyInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Print Recipe

Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé

  • Prep time: 40 minutes
  • Cook time: 50 minutes
  • Serves: 25-30 Tacos

Birria Quesatacos con Consomé
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Ingredients

FOR SERVING

  • 25-30 Corn Tortillas
  • Oaxaca Cheese, shredded (or substitute with Monterey Jack)
  • Vegetable Oil for frying
  • 1 Bunch Cilantro, chopped
  • 1 Onion, diced
  • Lime wedges

Method

  • 1)

    Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Sesame Seeds, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Whole Black Peppercorn, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

  • 2)

    Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

  • 3)

    Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!

↓ Supplies to make this recipe ↓

 










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