Photo of Birria Taco-Inspired Salad by WW

Birria Taco-Inspired Salad

Points® value
Total Time
1 hr 15 min
10 min
1 hr 5 min
Traditional birria from the Mexican state of Jalisco is a richly flavoured meat stew seasoned with dried chilies and spices that simmers for hours. For birria tacos, the tortillas are dipped in the broth, filled with the stew meat, and griddled until slightly crisp. To riff on this, we’ve turned the dish into a salad using store-bought red enchilada sauce as a shortcut to some of that long-simmered flavour. We then dip corn tortillas in the cooking liquid and broil them to provide a taste of the chewy-crisp taco shells. Just be sure to keep an eye on the broiler so the tortillas don’t burn.


Cooking spray

4 spray(s)

Uncooked lean trimmed boneless chuck steak

1 pound(s), cut into 2-inch pieces

Canned enchilada sauce

1 cup(s)

Unsalted beef stock

¼ cup(s)

Ancho chili powder

2 tsp(s)


3 clove(s), large, smashed

Table salt

¼ tsp(s)

Corn tortilla

2 medium, stone-ground

Chopped romaine lettuce

6 cup(s)

Cotija cheese

¼ cup(s), crumbled

California (Hass) avocado

1 medium, diced

Fat free salsa

½ cup(s)


1 wedge(s), cut into 4 wedges


  1. Press Sauté on a 6-quart Instant Pot and set cooking time for 15 minutes. When Hot is displayed, coat pot with cooking spray and add beef. Cook until browned, turning occasionally, about 8 minutes. Turn Instant Pot off. Add enchilada sauce, beef stock, chile powder, and garlic. Lock lid in place, making sure vent is closed. Set to cook at High Pressure for 40 minutes.
  2. When time is up, allow pressure to naturally release for 10 minutes; carefully quick-release any remaining pressure. Remove beef from pan and shred with 2 forks. Toss meat with ⅓ cup cooking liquid and salt.
  3. Preheat broiler to Low; line a sheet pan with nonstick foil. Carefully and quickly dip tortillas into remaining cooking liquid and place on pan. (Discard remaining cooking liquid.) Coat tortillas with cooking spray and broil until toasted and browned, about 2 minutes. Turn tortillas over, coat with cooking spray, and broil until toasted and browned, 1 to 2 minutes. Cut each tortilla into 6 wedges.
  4. Divide lettuce evenly among 4 bowls; top evenly with beef, cheese, avocado, and tortilla pieces. Top with salsa, and serve with lime wedges.
  5. Per serving (1 salad)