Quesabirria Tacos

Instructions

1. Place beef and Cooking Sauce in Instant Pot® or electric multifunction cooker. Close lid. Set valve to seal.
2. Set to cook on HIGH PRESSURE for 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer's manual for safe operating instructions.)
3. Skim fat from surface of cooking liquid and reserve, transferring to shallow dish or pie plate. Transfer beef to large bowl and coarsely shred using two forks. Mix shredded beef with reserved cooking liquid as directed.
4. To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of a 6-inch corn tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup shredded Monterey Jack cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining filling.
5. Serve with additional lime wedges and remaining Sauce for dipping.

To prepare beef on the STOVETOP: Preheat oven to 350°F. Place beef in large Dutch oven or oven-safe saucepot. Add Birria Sauce to the pot; mix well. Cover. Transfer to oven. Braise beef 2 1/2 - 3 hours, or until very tender and easy to shred. Skim fat from surface of cooking liquid; reserve. Transfer beef to large bowl and coarsely shred using two forks. Return beef to sauce in pot, mixing well. Assemble tacos as directed.

To prepare beef in SLOW COOKER: Place beef and Cooking Sauce in slow cooker; mix well. Cover. Cook on HIGH 4 hours or LOW 8 hours. Use a slotted spoon to transfer beef to large bowl and coarsely shred. Skim fat from surface of cooking liquid; reserve. Return beef to slow cooker with sauce, mixing well. Assemble tacos as directed.