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Multicooker Birria-Style Beef Dip Tacos
Recipes
Multicooker Birria-Style Beef Dip Tacos
16 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 2 lb boneless braising beef (such as chuck, top sirloin, or cheeks)
  • 1 tablespoon sazon seasoning with achiote
  • 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 (19 oz) can red enchilada sauce
  • ¾ cup water
  • ¼ bunch fresh cilantro
  • 8 oz Monterey Jack cheese
  • 16 (6-inch) flour tortillas
  • 1 (8 oz) package diced fresh yellow (or red) onions
  • 3 tablespoons unsalted butter
  • 3 tablespoons canola oil

Steps

    1. Cut beef into 3 pieces, coat with seasoning, and place in multicooker pot (wash hands); add trinity mix, enchilada sauce, and water. Seal lid following manufacturer's instructions and cook on HIGH 50 minutes. Let pressure naturally release 10 minutes, then release remaining steam carefully.
    2. Remove beef from pot and shred. Skim excess fat from cooking liquid and turn to SAUTÉ. Simmer 8–10 minutes until liquid is reduced by one-half.
    3. Meanwhile, chop cilantro finely (¼ cup) and shred cheese (2 cups). Place ¼ cup beef on each tortilla, then divide cheese, onions, and cilantro evenly among tacos and fold tortillas closed.
    4. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon each butter and oil in pan; place tacos in pan in batches; cook 2–3 minutes on each side until cheese is melted and tortillas are crisp. Repeat with remaining butter, oil, and tacos. Serve tacos with warm cooking liquid for dipping.
    Chef's Tip: The beef mixture can be served over rice, topped with cheese and onions, instead of folded into tacos.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄16 recipe serving: Calories 320, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 65mg, Sodium 650mg, Total Carb 20g, Fiber 0g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 4%