Instant Pot Birria Taco Bar

All the depth of a day-long braise compressed into under two hours — the Instant Pot drives the chile-forward consommé into the beef fast and hard, producing pull-apart short ribs and chuck with a rich dipping broth that tastes like it simmered all afternoon. Set out the fixings and let everyone build.

Ingredients

• dried guajillo chiles, stems and seeds removed – about 6 large
• dried ancho chiles, stems and seeds removed – about 2 large
• dried chiles de árbol, stems removed – about 8 chiles
• boiling water, for soaking – 3 cups
• roma tomatoes, halved – 2 medium (about 1 cup)
• white onion, roughly chopped – 1 cup
• garlic cloves, smashed – 5 cloves
• apple cider vinegar – 1 tablespoon + 1 teaspoon
• ground cumin – ½ teaspoon
• dried Mexican oregano – ¼ teaspoon
• ground cinnamon – ¼ teaspoon
• ground cloves – ⅛ teaspoon

• bone-in beef short ribs – about 2 lbs
• beef chuck roast, cut into 3-inch chunks – about 1¼ lbs
• kosher salt – 2 teaspoons
• freshly ground black pepper – ½ teaspoon
• neutral oil (avocado or vegetable) – 1 tablespoon
• bay leaves – 2 leaves
• beef broth – 2¾ cups

• small corn tortillas – 16–20 tortillas
• shredded Oaxacan cheese or low-moisture mozzarella – 2 cups
• white onion, finely diced – ¾ cup
• fresh cilantro, roughly chopped – ¾ cup loosely packed
• limes, cut into wedges – 3–4 limes
• salsa verde – ⅔ cup

Instructions

1. Toast the chiles: Set the Instant Pot to Sauté (high). Working in batches, press the guajillo, ancho, and árbol chiles flat against the insert for 10–15 seconds per side until fragrant and slightly darkened — don't let them blacken or the consommé will taste bitter. Transfer to a heat-safe bowl, pour the boiling water over them, and soak for 20 minutes until fully pliable. Reserve 1 cup (240g) of the soaking liquid.
2. While the chiles soak, season all the beef generously on all sides with kosher salt and black pepper. Keep the Instant Pot on Sauté (high) and add the oil. Sear the short ribs and chuck in uncrowded batches — about 3 minutes per side — until deeply browned. Don't rush this; it's the only color the meat will develop. Set the seared beef aside.
3. Blend the chile paste: Drain the soaked chiles and add them to a blender with the reserved soaking liquid, roma tomatoes, onion, garlic, apple cider vinegar, cumin, Mexican oregano, cinnamon, and cloves. Blend on high for 90 seconds until completely smooth. The paste should be deep brick-red and coat a spoon thickly.
4. Deglaze and build: With the Sauté function still on, pour the chile paste directly into the hot insert and cook, stirring frequently, for 3–4 minutes until it darkens slightly and loses its raw edge — you'll see it shift from bright red to a deeper burgundy. Add the beef broth and scrape up any browned bits from the bottom; this step prevents a burn warning. Nestle in the bay leaves and the seared beef along with any accumulated juices.
5. Pressure cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 55 minutes. Allow a natural pressure release for 20 minutes, then carefully switch the valve to Venting to release any remaining pressure. The beef should be completely fall-apart tender — a short rib bone should slide out clean.
6. Shred and finish the consommé: Remove the beef to a cutting board and shred, discarding bones and any large fat caps. Discard the bay leaves. Skim the excess fat from the surface of the broth — or use a fat separator. Taste the consommé and adjust salt. Return the shredded beef to the pot and let it sit in the broth on the Keep Warm setting until ready to serve.
7. Fry the quesatacos: Ladle consommé into small dipping bowls for each person. Heat a dry skillet or griddle over medium-high heat. Dip a tortilla quickly into the consommé to coat both sides, then lay it in the hot pan. Add cheese to one half and a spoonful of shredded beef to the other. Fold and cook 1–2 minutes per side until crispy and the cheese is melted. Serve immediately with the dipping bowls, onion, cilantro, lime wedges, and salsa verde.