Birria Taco–Inspired Salad

Birria Taco–Inspired Salad

Total Time
1 hr 15 min
10 min
1 hr 5 min
Birria tacos consist of stewed meat stuffed into tortillas that have been dipped in the seasoned broth and griddled until crisp. To riff on this, we’ve turned the dish into a salad. 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), chuck roast, cut into 2-inch pieces

Canned enchilada sauce

1 cup(s), red

Unsalted beef stock

¼ cup(s)

Ancho chile powder

2 tsp


3 clove(s), smashed

Kosher salt

¼ tsp

Corn tortilla

2 tortilla(s), medium, stone-ground

Chopped romaine lettuce

6 cup(s), shredded

Cotija cheese

¼ cup(s), crumbled


1 item(s), medium, diced

Salsa sauce

½ cup(s)

Lime wedge

4 wedge(s)


  1. On a 6-quart Instant Pot®, press Sauté. When Hot is displayed, coat the pot with cooking spray. Add the beef and cook, turning occasionally, until browned on 2 sides, about 8 minutes. Turn the pot off. Add the enchilada sauce, broth, chile powder, and garlic to the beef. Lock the lid in place, making sure the vent is closed. Set the pot to cook at High Pressure for 40 minutes.
  2. When the cooking time is over, allow the pressure to naturally release for 10 minutes, then use the quick-release for any remaining pressure. Transfer the beef to a large bowl. Using 2 forks, shred the beef. Toss the beef with ⅓ cup of the cooking liquid and the salt.
  3. Preheat the broiler to low. Line a sheet pan with nonstick foil. Quickly dip the tortillas into the remaining cooking liquid and transfer to the pan. Coat the tortillas with cooking spray. Broil until toasted and browned, 1 to 2 minutes. Turn the tortillas over and coat with cooking spray. Broil until toasted and browned, 1 to 2 minutes. Cut each tortilla into 6 wedges.
  4. Divide the lettuce among 4 bowls. Top with the beef, cheese, avocado, and tortilla pieces. Top with the salsa. Serve the salad with the lime wedges.
  5. Serving size: 1 salad