Birria Tacos With Consomme Dipping Sauce

Step 1

Place the chuck roast into the Instant Pot (you won't need any liquid).

Step 2

Seal the lid and move the valve to the sealing position. Turn on manual high pressure for 40 minutes. (If meat is diced in 2 inch pieces you can cut the cooking time down to 20 minutes).

Step 3

Soak the dried peppers (remove the stems) in hot water for 30 minutes.

Step 4

Prepare the toppings by dicing the white onion. Set aside.

Step 5

Roughly chop the cilantro for another topping. Set aside.

Step 6

To make the red sauce remove the tops of the tomatoes and slice in half. Place in the blender along with 1/2 a white onion (quartered).

Step 7

Add the annatto paste, beef stock, and cumin to the blender.

Step 8

Add the soaked chilies to the blender and blend for 45 seconds.

Step 9

Add 2 teaspoons salt and blend for 10 seconds.

Step 10

When the instant pot is done, carefully release the pressure by moving the valve to venting.

Step 11

Add 1/2 of the sauce to the instant pot. (You can save the remaining sauce to use as a salsa topping if desired). Seal the lid again by moving to valve to the sealing position.

Step 12

Set on manual high pressure for 30 minutes.

Step 13

Shred the cooked meat with 2 forks. (You can remove the meat to a cutting board if it is easier).

Step 14

To assemble the tacos preheat a nonstick skillet over medium high heat. Dip the tortillas into the cooking liquid and place in the skillet. Top with shredded cheese.

Step 15

Cook the tortillas until the cheese is slightly melted.

Step 16

Then flip the tortillas over to caramelize the cheese (this will be the crispy cheesy exterior). Cook for about 45 seconds or until golden brown.

Step 17

Top the other side of the tortilla with more shredded cheese and flip to cook and caramelize the other side of cheese. Cook for 30 seconds and then remove the tortillas to a baking sheet. Repeat with the remaining tortillas.

Step 18

Assemble by filling each tortilla with shredded beef.

Step 19

Then top with diced onion and cilantro and optional left over salsa.

Step 20

Ladle the liquid from the Instant Pot into small bowls and serve the tacos with the cooking liquid as dipping sauce.