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Nutrition Facts
Serving Size 380 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 510 mg 21%
Total Carbohydrate 37 g 12%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 40 g
Vitamin A 200% • Iron 30%
Vitamin C 15% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pressure Cooker Birria Tacos

Prep Time
25 minutes
Cook Time
1 h 30 m
Total Time
1 h 55 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 large dried guajillo chilies, stems removed
2 medium dried arbol chilies, (or more if you want it spicier)
2 Tbsp canola oil
3 1/2 Lb beef shank (bone in)
1 cup(s) fire-roasted tomatoes
2 cup(s) chicken stock
2 Tbsp lime juice
2 Tbsp fresh garlic finely minced
1 cup(s) white onion, finely choppped
1 1/2 Tsp cumin
1/2 Tsp cinnamon, or 1 whole stick
1/4 Tbsp ground clove, or two whole cloves
1 Tsp Mexican oregano
1 medium bay leaf
12 corn tortillas
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Instructions

1
Add 2 to 3 inches of water to a sauce pan. Bring to a boil over medium high heat. Remove stems from dried peppers and drop into water. Simmer for 10 to 12 minutes, or until peppers are fairly soft.
2
While peppers are simmering, turn on Instant pot to "saute" setting. Season meat on both sides with salt as desired. Working in several small batches, add oil and meat to Instant pot and sear well. Transfer meat to a plate and set aside.
3
Remove peppers from hot water and place in blender. Add tomato, chicken stock, lime juice, garlic and pulse briefly, just until mostly smooth.
4
Add onions, cumin, cinnamon, cloves, oregano and bay leaf to pan of instant pot and saute for 3 to 4 minutes, or until onions begin to soften. Add seared meat and tomato sauce back into instant pot.
5
Set on "Manual" setting and set time for 45 minutes. After cooking time has passed, allow instant pot to release steam.
6
Remove meat from cooking broth and shred meat. Set aside.
7
To assemble tacos. Heat a dry skillet over medium high heat toast tortillas lightly on both sides. After toasting lightly, brush both side with meat juices and sauce mixture and toast in skillet again until lightly crispy.
8
Fill taco shells with birria meat and toppings of your choice such as shredded cabbage, cheese, avocado, fresh cilantro
9
Chef's Note: This recipe can also be done low and slow in a slow cooker. Cooking time will be 4 to 5 hours, or until beef is tender and shreds easily.
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