- 20 Minutes
- 55 Minutes
- Season the beef with salt and pepper. Turn the pressure cooker to the sauté setting. Heat 1 tablespoon of olive and add the beef. Sear for 3-4 minutes on each side. Remove from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil and onion. Cook for 3-4 minutes or until the onion is softened. Add the garlic and cook for 1 minute. Add the tomato paste, anchos, oregano, cumin and broth to the pot and mix to combine. Add the seared beef on top.
- Lock the pressure cooker lid, turn off the sauté setting and set a 40-minute cook time at high pressure. Once the cooking is complete, let the pressure cooker sit without opening for 15 minutes before releasing the pressure valve.
- Remove the beef from the pot, shred and set aside. Using a blender, blend the rest of the cooked ingredients until smooth.
- Heat a large skillet over medium heat. Dip the tortillas in the birria sauce and add to the hot skillet. Top half the tortilla with shredded beef and more sauce. Add the shredded cheese to the other half. When the cheese is melted, fold the tortilla in half and continue to cook until the tortilla is crispy. Repeat with remaining tortillas. Transfer to a serving plate, sprinkle with red onion and cilantro, and serve with lime wedges. Serve immediately.
Recipe Tip: Work in batches to cook the tacos. Keep the finished tacos on a baking sheet in a 250°F oven to keep them warm until ready to garnish and serve.