Fast Weeknight Shortcut Beef Birria Tacos — Cheesy & Crispy

Instructions

1. 1

   Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.

2. 2

   Set Instant Pot to Sauté setting. Once heated, add 1 tablespoon vegetable oil.

3. 3

   Press Cancel on Instant Pot. Add 2 cups beef broth over the beef.

4. 4

   In a bowl, stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour mixture over beef.

5. 5

   Close lid and ensure pressure-release valve is sealed. Cook on Manual high pressure for 50 minutes.

6. 6

   Allow natural pressure release for 10 to 15 minutes until lid opens safely.

7. 7

   Transfer beef to cutting board and shred with two forks. Return shredded meat to pot and keep warm.

8. 8

   Heat 1 tablespoon oil in a large skillet over medium heat. Sear beef until browned on all sides, about 5 minutes. Transfer to slow cooker.

9. 9

   Stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour over beef in slow cooker.

10. 10

    Add 2 cups beef broth and stir gently. Cover and cook on low for 7 to 9 hours or high for 4 to 6 hours, until beef shreds easily.

11. 11

    Remove beef and shred with forks. Return to slow cooker and mix with sauce.

12. 12

    Heat a large skillet over medium heat. Dip corn tortilla into birria cooking liquid to coat lightly on both sides.

13. 13

    Place tortilla in hot skillet. Add shredded cheese to one half, then top with birria meat.

14. 14

    Fold tortilla in half and cook until golden and crispy, 2-3 minutes per side. Repeat with remaining tortillas.

15. 15

    Serve tacos immediately, garnished with chopped cilantro and diced onions. Serve warm consommé alongside for dipping.