Birria Keto Tacos
WHAT YOU NEED
- Birria Seasoning
- 2 tbs dried guajillo chili powder, or New Mexico chili powder
- 1 tbs ancho chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cayenne
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp Mexican oregano
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- Birria
- 2 pounds beef chuck roast, cut into large pieces
- 2 tsp olive oil
- 4 tablespoons birria seasoning
- 1 1/2 cups beef broth
- 1 tsp apple cider vinegar
- 8 ounces tomato sauce
- Taco Ingredients
- 14-16 white corn tortillas
- 2 cups Cacique Queso Quesadilla Shredded Cheese
- fresh cilantro diced
- fresh lime juice
- white onion diced
HOW TO MAKE IT
- Cut the beef chuck roast into large pieces and season on all sides with the birria seasoning, tossing in a bowl to coat evenly.
- Press the "sauté" button on an Instant Pot and set it to "normal" heat. When the screen reads "hot", add the beef and sear on all sides for 2-3 minutes, or until they form a nice crust on the outside. Press the "keep warm/cancel" button on the Instant Pot.
- Pour the beef broth, apple cider vinegar, and tomato sauce in the Instant Pot. Stir to combine all the liquids, making sure the beef is covered in the liquid.
- Place the lid on the Instant Pot and make sure the steam valve is in the "sealing" position. Use the "manual" button to set the Instant Pot pressure to high for 40 minutes.
- Once the Instant Pot finishes and beeps, allow the pressure to naturally release for 10 minutes. After 10 minutes, move the steam valve to "venting" and release any remaining pressure.
- Use a slotted spoon to remove the beef from the liquid and place it in a bowl. Use two forks to shred the beef.
- To Make Tacos:
Heat a large skillet/griddle over medium heat. - Dip the corn tortilla into the reserved grease from the broth.
- Place on the heated griddle, top with the chopped meat and Queso Quesadilla cheese.
- Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking. Spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla.
- Cook until both sides are crisp. Continue until all tacos are cooked.
- Top tacos with fresh cilantro and onion if desired.
- Serve with a bowl of the consommé topped with onions and cilantro on the side, dipping the tacos in the broth while eating.
