Birria Tacos: Instant Pot Beef Birria Tacos Recipe
Authentic Mexican birria tacos made easy in the Instant Pot with tender shredded beef, a bold chile-based consomé, and melty cheese in golden-fried tortillas perfect for dipping.
Equipment
- 1 Mixing bowl for soaking chiles or blending
- 1 Instant Pot for pressure cooking
- 1 Blender for blending chile mixture
- 1 Skillet for crisping tacos
Ingredients
Main ingredients
- 3 lbs Beef chuck roast trimmed and cut into large chunks
- 2 Dried guajillo chiles seeds removed
- 2 Dried ancho chiles seeds removed
- 1 Chipotle pepper in adobo sauce
- 4 cups Beef broth
- 1 Medium onion quartered
- 4 cloves Garlic
- 1 large Tomato quartered
- 2 teaspoon Ground cumin
- 2 teaspoon Mexican oregano
- 0.5 teaspoon Ground cinnamon
- 2 Bay leaves
- 0.25 cup Apple cider vinegar
- Salt and black pepper to taste
- Corn tortillas for tacos
- Oaxaca or Monterey Jack cheese shredded
- Fresh cilantro chopped
- White onion diced small
- Lime wedges for serving
Instructions
Instructions
- Set the Instant Pot to sauté mode. Brown beef chunks on all sides and remove.
- Sauté the dried guajillo, ancho, and chipotle peppers with onion, garlic, tomato, and 1 cup of beef broth for 5 minutes until softened.
- Transfer mixture to a blender. Add cumin, oregano, cinnamon, vinegar, blend until smooth.
- Return beef and blended sauce to the Instant Pot. Add remaining broth and bay leaves. Stir well.
- Seal the Instant Pot. Cook on high pressure for 45 minutes, then allow 10-minute natural release, then quick release.
- Remove bay leaves and shred the beef with two forks. Optionally strain broth for serving.
- Dip tortillas quickly in broth. Pan fry with shredded beef and cheese, folded until crispy.
- Serve tacos with fresh cilantro, diced onion, lime wedges, and broth for dipping.
Notes
Prepare the birria one day ahead for deeper flavor. Use leftover broth as a soup base or dipping sauce. Adjust spice levels to taste.