Instant Pot Birria Tacos with Tropical Pico de Gallo
Course Type: Entree, Main Course, Salsa

Instant Pot Birria Tacos with Tropical Pico de Gallo

  • 2 Minutes
Instant Pot Birria Tacos with Tropical Pico de Gallo

Take your tacos up a notch (or two...or three…) with our tropical twist on traditional birria!

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Ingredients:

Tropical Pico de Gallo:
  • 2 (10 oz.) containers NatureSweet® Glorys® tomatoes, halved
  • 1 papaya, diced
  • 1 mango, diced
  • 1/2 red onion, diced
  • 2 Tbsp. fresh cilantro, finely chopped
  • Juice of 1 lime
  • Pinch of salt
Instant Pot Birria Tacos:
  • 3 lbs beef chuck roast, roughly cut into 3-inch chunks
  • Salt and freshly-cracked black pepper, to taste
  • 2 Tbsp. olive oil
  • 2 bay leaves
  • 3 dried ancho chiles
  • 3 dried guajillo chiles
  • 2 dried chiles de árbol
  • 1 Tbsp. olive oil
  • 1 small white onion, peeled and diced
  • 6 cloves garlic, minced
  • 1 (10 oz.) container NatureSweet® Glorys® tomatoes, halved
  • 4 cups beef stock, divided
  • 1/4 cup apple cider vinegar
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • Pinch of ground cloves

Instructions:

For the Tropical Pico de Gallo:
  1. Mix Glorys®, papaya, mango, red onion, cilantro and lime juice in a medium-sized bowl. Salt to taste.
  2. Set aside to let the flavors meld for 10 minutes, or until the tacos are ready to be assembled.
For the Instant Pot Birria Tacos:
  1. Slice the stems off chilies, then remove and discard the seeds inside. Press “Saute” on your Instant Pot. Add the chilies and cook until fragrant and lightly toasted, about 3-4 minutes. Then, transfer to a blender and set aside.
  2. While your Instant Pot is still hot, add olive oil. Saute onion until softened, about 4-5 minutes. Next, add garlic and tomatoes and saute for 3 more minutes. Turn off your Instant Pot and transfer mixture to the blender.
  3. Add apple cider, cumin, oregano, ginger, cinnamon, cloves and 2 cups of beef stock to the blender. Cover **carefully** (place a towel over the lid to protect your hand from the heat) and blend for 1 minute, or until completely smooth. Set aside.
  4. Combine cubed beef, the blended marinade and 2 cups of the beef stock in your Instant Pot. Give it a quick stir. Cover and set the lid to “Sealing.” Cook on “Manual” for 45 minutes, followed by a quick release.
  5. Once the pressure has released, carefully remove the lid. Remove and discard bay leaves. Using two forks, shred the beef, then stir until the beef is evenly covered in the sauce.
  6. Pile shredded beef onto a warm tortilla, top with tropical pico de gallo and enjoy!