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.