Instant Pot Birria Tacos

By Christian Guzman

Dip Your Tacos Right In the Chile Sauce. Yum!

– 9 Anaheim Chiles - 3 Ancho Chiles - 3 Chiles de Arbol – 5 Garlic Cloves – ½ large Onion – Water – 1 tsp Ancho Chile Powder – 1 tsp Oregano – ½ tsp Cumin Powder – ½ tsp Salt – 1 tsp  Bouillon – El Pato Jalapeno Salsa

Red Chile Sauce

After cooking the red chiles, process them in a blender.

2 1/2 to 3 pounds Chicken Thighs, Chicken Breast or Chuck Roast for Beef Birria

Place the chicken in the bottom of the heated Instant Pot to start searing.

Remove the chicken and pour in the Red Chile Sauce.

Cover and set the Instant Pot to cook for 10 minutes.

Strain the sauce with a mesh strainer.

Using a spatula, fold over and press until everything is hot and the cheese is melted.

Remove to a paper towel to drain.

Dip and Enjoy!