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Export 8 ingredients for grocery delivery
Step 1
Place the meat into your instant pot. Pour over the adobo sauce and mix to coat very well the meat.
Step 2
Add enough water to slightly cover the meat for about one inch. Add salt to taste.
Step 3
Set your instant pot to high pressure and cook for 50 minutes.
Step 4
Natural release the steam while you finish preparing the toppings and salsa.
Step 5
Place the meat in the pot, pour the adobo sauce and mix well. Pour water enough to cover slightly the meat and add salt.
Step 6
Cook at low for 8 hours or at high for 6 hours.
Step 7
Remove the meat from the pot, place it on a cutting board and chop it nicely.
Step 8
Skim the grease off the top from birria and set aside.
Step 9
Heat a cast iron skilled or a non-sticking pan until smoky. Take one tortilla and quickly dip it into the grease you skimmed.
Step 10
Place 2-3 tortillas (previously dipped in birria grease) on the skillet and heat for about 30s flipping them two or three times.
Step 11
Put a generous amount of cheese and shredded beef in the middle of each tortilla then fold the tortilla into an half-moon.
Step 12
Keep cooking, until tortillas are lightly crispy and charred on both sides.
Step 13
Place tacos on a serving platter, carefully open them a little and add some onions and cilantro in the middle.
Step 14
Serve immediately with lime wedges, a small bowl of the birria broth and chile de arbol salsa on the side.
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