Instant Pot Birria Tacos Con Consumé

Cook time: 30 minutes with natural release.

(Editor’s note: Call me immature but I still laugh at this pressure cooker terminology.)


HARDWARE REQUIREMENTS

6 quart Instant Pot

Blender

Sharp knife and cutting boards

Cooking the meat for Birria…

INGREDIENTS

Water- 4 cups

Chuck beef- 4 pounds 

Onion (white or yellow)- one medium 

Garlic cloves- 6 whole

Bay leaves- 4 whole

Dry Guajillo chiles- 10 (remove all seeds)

Chicken bouillon- 1 1/2 tablespoons

Salt- 1/2 teaspoon

Garlic Powder- 1 teaspoon 

Oregano- Big dash/small handful to taste (crushed)

Cumin- 1 1/2 teaspoons

Instructions:

Cut meat into 3-4 inch chunks. Add water and meat into IP. Then add all the ingredients. Make sure to move things around so all the chiles stay under water (you’ll need to take out the chilies later).

Put the lid on and use the “Pressure Cook” setting. Set timer to 30 minutes.

Allow a natural release (this gives extra time for the meat to soften).

When safe, open the IP. Draw off a cup of the broth and place it plus all the chilies and the whole onion (diced) in your blender and blend until smooth. Pour it all back into the IP to create your consumé. Leave meat marinating in the broth until it’s ready to serve. 

Making the special chili oil…

Cook time 5-10 mins.

Oil Temp: 290 degrees to 310 degrees 

INGREDIENTS

Oil of choice- 1 cup (we used canola) 

Dry Guajillo chiles 4 (remove seeds from half) 

Dry Chile-  Arbol (for hot) or California (mild) 10 chiles total (leave seeds) 

Bay leaves- 2  

Mexican oregano- 1 tablespoon (crushed)

Chicken bouillon- 2 tablespoons

Black pepper- to taste 

Garlic powder- 2 teaspoons

Ground clove-  1/4 teaspoon

Sugar- 1/4 teaspoon

Cayenne Pepper- a dash or two 

Instructions:

Blend all ingredients above until they’re finely ground. They should look like a reddish spice blend. 

Now… Heat up oil to 300F. If it goes over wait for it to cool down! 

At 300F turn the heat off and slowly add the ingredients. If you see smoke stop and measure temp again, wait until it reaches 300F. Your oil is too hot and you’ll burn your ingredients. Slowly add the ingredients and mix until you get a your dark red oil. Be ver careful with it, this stuff will stain.

Now for the TACOS…

Take ONLY the meat out and leave all the broth in pot. Shred it with two forks and set aside. 

INGREDIENTS

Small corn tortillas 

Cilantro 

Onion 

Radishes

Limes/lemons

Shredded cheese  

Instructions:

You’ll need tortillas and two bowls large enough to dip one whole side of your tortillas in.

One bowl should have just broth from the meat and the other some of the chili oil you made.

Dip your tortillas first in broth then in the chili oil. 

Lay the wet side down and place them on a griddle (comal) add shredded cheese and meat. Then it’s like making a Mexican quesadilla, simply fold them in half and cook each side.  Refer to the pictures in this article for doneness but you could always cook a little longer if you like some crunch.

Don’t sleep on the consumé!

In a soup bowl, mix of a ladle of the broth left behind in the IP with chili oil to taste. It’s a little soup to have on the side. I dip my tacos in it too. 🙂

Use all of the ingredients as fixings for tacos. Serve with Mexican sides like beans and rice or fideo. This is a great dish to break out when you’re entertaining guests or if you want to meal-plan for a week or two. Like anything, the flavor really pops if you prepare the meat the day before you plan to serve it. It’s good same-day too but ¯\_(ツ)_/¯ time makes most things better.

Leave a comment behind if you end up making this. Would be cool to hear how you liked it.

Enjoy! 

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.