Birria Tacos

20 min

70 min

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Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (1.25 ounce) package mild taco seasoning mix
1 ¼ cups sour cream
1 teaspoon lime juice
1 (10.5 ounce) can condensed cream of chicken soup
½ teaspoon onion powder
¼ teaspoon chili powder
½ teaspoon garlic powder
1 tablespoon butter
5 (12 inch) flour tortillas
1 small onion, chopped
3 cups shredded Cheddar cheese
1 cup water
1 (10 ounce) can enchilada sauce
1 bunch green onions, chopped, divided
1 (6 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles, drained

Method

Step 1

Remove seeds and stems from all dried chiles. Add to large pot.
Step 2

Quarter tomatoes, and onion and add to pot with garlic and beef stock. Bring to a boil on the stove and then reduce temperature to low and simmer for 15-20 mins.
Step 3

While consumme is simmering set instant pot to saute and add olive oil.
Step 4

Cut beef in half or thirds depending on size. Season with salt & pepper.
Step 5

Sear each side of beef for 3 mins.
Step 6

Blend consumme with an immersion blender until smooth.
Step 7

Close the lid, set to sealing and cook on high pressure for 60 mins. Natural release for 10 mins and then quick release. Once cooked remove the beef and shred with two forks. Remove cinnamon stick and bay leaf from consumme and place shredded beef back into the instant pot.