Birria Tacos

"Something that’s been on my to make list for the longest and I’m so glad I finally got around to it because Birria tacos are Devine. This was made so easy thanks to my Instant Pot PRO pressure cooker, the meat was so soft and tender,a meat eaters dream".

Ingredients (marinade):
1kg chuck or rump (a whole piece)
3 tablespoons oil
1 teaspoon origanum
1 teaspoon jeera powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 teaspoon chilli powder
1/2 teaspoon black pepper powder

Mix the above ingredients and marinate the meat, ensuring you coat well. Allow to marinate for at least an hour.

Ingredients:
3 tablespoons oil
1 whole onion cut into quarters
2 jalapeños halved
5 garlic cloves peeled
500ml beef stock
3 bay leaves
3 tablespoons Worcestershire sauce

 
On sauté mode for 10 minutes add in your oil. When oil is hot add in your beef, onions, jalapeños, garlic and bay leaves. Bay leaves are are added to fry in with the meat to infuse flavours. When meat has browned nicely on one side turn and brown on the other side.
When sauté mode has come to an end add in your stock, bay leaves and Worcestershire sauce. Place your lid on, seal the valve and pressure cook on high for 45 minutes.

Allow to natural pressure release. Remove meat and shred. At this stage use a hand blender to blend any jalapeños and onion, remove the bay leaves first. If the gravy is still weak place on sauté to thicken up. At this stage you can add meat back to your gravy or reserve.

To assemble dip tacos in gravy, place in pan with a little oil, place shredded beef on one side with a handful of grated mozzarella. Fold over the side without beef. Flip and toast both sides until golden.

Serve immediately, use extra gravy for dipping.