insta pot birria-ish tacos
Have I said, how I’m obsessed with tacos…because I really am.
Visiting Tulum, I found a new appreciation for the taco. From the simplicity of the ingredients to the way the Mayan women form each corn tortilla by hand, it’s a beautiful craft! Also, if you have time watch the taco chronicles on Netflix…I mean amazingggggg!
Because I am a pyscho and always have frozen meat in my freezer I decided to make some birria-ish tacos. When the grocery stores were on 1,000 I made sure to stock up in case the world was ending. The reason why I say “ish” because I can never replicate the way the taqueria masters make birria and will never insult the traditional method by actually calling it birria.
Also, I neverrrr use my instapot but because it was the first week back at work I wanted something quick (Also, i was rushing against daylight to get a good pic lol). Normally, I like the old school, traditional way of slowly braising meat but I was like ah hell, let me give this thing a try. LET ME TELL YOU! I am a fannnnnnn! It was quick and flavorful…my mind was absolutely blown away! Highly recommend getting one.
I was beyond pleased with my birria-ish tacos. Dipping the corn tortillas into the consome (aka the cooking liquid and then quickly pan frying them so they are a little crispy then serving the consome on the side….I mean OMG!
Note: don’t worry if you don’t have an instapot, you can braise them in your oven, slow cooker or stove!
Note: if making on your stove, let cook on medium low heat for 3-4 hours. If making on your stove, let cook in the oven on 350 for 2-3 hours.
Try it below and let me know what you think!
Ingredients
2lb short rib (bone in)
The Marinade
3 guajillo dried chilis
2 ancho dried chilis
3 arbol dried chilis
5 garlic cloves
1/2 cup white vinegar (eyeball this. I used a little more)
2 teaspoons cumin
salt & pepper to taste
corn tortillas
Consome (aka the braising liquid)
1 cup beef stock
2 bay leaves
1 cinnamon stick (NOT OPTIONAL!)
3 whole garlic cloves
1/2 white onion, chopped
Garnish
limes, cut into wedges
cilantro, finely chopped
white onion, chopped
Directions
Season the short rib generously with salt & pepper
Rehydrate the dried chili peppers: bring some water to a boil and pour the hot water over all the chilis in the bowl and cover the bowl with foil or saran wrap & let them rehydrate and get super soft for 30 minutes. Once the peppers are super soft, remove the stems & seeds.
In a food processor, add the rehydrated chili peppers, cumin, garlic cloves & white vinegar. Blend until smooth. Then pour the marinade all over the short rib. Let marinade for at least 2-3 hours or overnight (which is always best).
When your ready to cook. Put your Instapot on saute, and let the onions soften (about 3-4 minutes) before adding your meat in. Add the meat with alllll the marinade to the pot & 1 cup of beef stock, 2 bay leaves and the garlic cloves. Turn your Instapot on pressure cook on high for 45 minutes. After the 45 minutes is done, check that the short ribs easily shred, if not, do another 20-30 minutes more.
Once the short rib is nice & tender, shred the short rib.
For the birria part (this part is messy..like seriously) - Heat up a cast iron skillet on medium high heat. Take your corn tortillas & carefully dip the tortilla in all the braising/cooking juice. Transfer it to your cast iron pan and let is get a little crispy (like 1 minute or so) add the shredded short rib on one side of tortilla and then carefully fold the empty part of the tortilla on to the part where the short rib is… your done! carefully remove on to your plate. BEWARE - IT WILL BE DRIPPING WITH GOODNESS! YUM!
Serve with sliced limes, cilantro & white onions on top. If you want to dip your tacos in the consome. spoon some into a deep bowl and garnish with cilantro & white onions.
NOTE: YOU MUST SQUEEZE LIME OVER THE TACOS! THE FRESH SQUEEZE ADDS A NICE POP OF ACIDITY TO THE RICHNESS OF THE SHORT RIBS! BELIEVE ME!
ENJOY!