Birria style brisket tacos in an instant pot…

Continuing to feature recipes that require very little time on the stovetop and oven. Birria tacos are beef or if you really want authenticity use goat, the meat is cooked in a sauce made of several types of dried and rehydrated chili peppers (guajillo, ancho, chili de arbol) slow cooked in the sauce until tender, I used chipotle in adobo instead of re hydrating the dried chiles. The instant pot is a wonderful kitchen tool, no standing over the hot stove heating your kitchen when it’s already so hot outside. Of course you can make this on the stove top or in the oven but using your multi purpose instant pot makes quick work of it without heating your kitchen. I used a 2 lb brisket (you can use whatever you like a chuck roast or short ribs) highly recommend brisket, sautéed in the instant pot then pressure cooked for 55 minutes in a rich sauce.The corn tortillas are dipped in the sauce and fried just to warm( takes only a few minutes). Serve with Queso fresco, Bianco, cotija or whatever cheese you like and pico de gallo. Here’s how you make it:

Birria style tacos

2 lb brisket cut into chunks

1 tsp cumin

Salt and pepper

2 tsp taco seasoning

1 can chipotle in adobo

1/2 6 oz can tomato paste

1 tbs brown sugar (optional but I like to add for balance)

1 small onion chopped

2 1/2 – 3 cups water

Cut the meat into chunks, season with the cumin, salt, pepper and taco seasoning. Use the sauté function on your instant pot and add the chopped onion, sauté until tender. Add the meat and brown. Add the chipotle in adobo, tomato paste and continue to saute a few minutes. Add the water, put on pressure setting, set the timer for 55 minutes. Seal the pot and let it cook. Use natural release. Remove meat, add the brown sugar and adjust seasoning if needed, cook the sauce on the sauté function uncovered until reduced by half takes about 20 minutes, it will be thick. NOTE: I like to refrigerate overnight so I can remove the solidified fat. The meat is so tender its literally falls apart.

To make the tacos, dip the corn tortilla in the sauce and pan fry just until warmed, fill with meat, drizzle with more sauce, cheese and pico de gallo or whatever you like, fold and eat. I made a quick and easy pico de gallo with tomatoes, cilantro, onion and lime juice. Enjoy!

Instant pot

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