Pressure Cooker Birria Tacos
60 minutes
Total Time
45 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 1 kg | Beef chuck |
| 6 | Guajillo chiles |
| 1 can | strained tomatoes |
| 1.5 L | beef broth |
| to taste | salt and pepper |
| 2 tbsp | ground cumin |
| 1 | cinnamon stick |
| 1 piece | star anise |
| 1 tbsp | dried marjoram |
| 1 tbsp | dried thyme |
| 1 tbsp | dried oregano |
| 4 cloves | garlic |
| TO SERVE: | |
| 20 | tortillas |
| 1 | finely diced onion |
| 1 bunch | finely chopped cilantro |
| 200 g | grated mozzarella |
| 10 | lime wedges |
Instructions
Step 1:
Season the meat with salt and pepper, then sear it in the pressure cooker until golden brown.
Step 2:
Add the stock and tomatoes to the meat, then stir in the garlic and spices. Close the pressure cooker lid and cook the meat on setting 2 for approx. 45 minutes, until tender.
Step 3:
Remove the meat from the broth and shred it with two forks.
Step 4:
Blend the birria broth until smooth with an immersion blender, strain through a sieve, and set aside for serving.
Step 5:
Warm the tortillas in the oven or in a pan over low heat.
Step 6:
Fill the warmed tortillas with the meat, onion, and mozzarella, then dip them in the birria broth. Quickly fry on both sides in a pan until crispy and the cheese has melted.
Step 7:
Serve with coriander, lime wedges, and plenty of broth for dipping.
