15 min
PREP TIME
1 hr
COOK TIME
6
INGREDIENTS
Servings: 6
INGREDIENTS
- Beef Birria
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 1 bottle (12 ounces) Cholula® Birria Cooking & Simmer Sauce
- Quesabirria Tacos
- 16 Corn tortillas, warmed
- 4 cups shredded Monterey Jack cheese
- Chopped fresh cilantro
- Fresh lime wedges
KEY PRODUCTS
INSTRUCTIONS
- 1 Place beef and Cooking Sauce in Instant Pot® or electric multifunction cooker. Close lid. Set valve to seal.
- 2 Set to cook on HIGH PRESSURE for 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
- 3 Skim fat from surface of cooking liquid and reserve, transferring to shallow dish or pie plate. Transfer beef to large bowl and coarsely shred using two forks. Mix shredded beef with reserved cooking liquid as directed.
- 4 To assemble Tacos, heat large non-stick skillet on medium heat. Dip one side of a 6-inch corn tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup shredded Monterey Jack cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining filling.
- 5 Serve with additional lime wedges and remaining Sauce for dipping.
