Brooke Brown
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Following
Cheater Birria Tacos
These tacos are messy, melty, and 100% dunkable—because sometimes life is too short for a dried chili section.
Ingredients: • 3.33 lbs chuck roast, cut into big chunks • 1½ packets birria seasoning • 3 cups beef broth (Better Than Bouillon works perfectly) • 2 chipotle peppers in adobo, with a bit of sauce • Corn tortillas • OAXACA cheese, shredded or pulled • Fresh cilantro, chopped • White onion, finely chopped • Lime wedges • Oil for frying tortillas
Instructions: 1. Toss chuck roast chunks with birria seasoning until evenly coated. 2. Add to Instant Pot with beef broth, chipotle peppers, and a bit of adobo sauce. 3. Cook on high pressure for 65 minutes, then allow natural release for 15–20 minutes. 4. Shred meat right in the pot, mixing it with the braising liquid. 5. Heat a little oil in a skillet. Dunk each corn tortilla in the braising liquid, then place in pan. 6. Layer with shredded birria meat and OAXACA cheese. Cook until cheese melts and tortilla crisps slightly. 7. Remove from pan and top with onion, cilantro, and a squeeze of lime. Serve with extra consomme for dipping.