Instant Pot Birria Tacos are made with a rich & flavorful chuck roast that is infused with spices and Mexican chiles in the Instant Pot, then fried in a corn tortilla and served with the rich consommé.
If you haven’t yet jumped on this craze, Instant Pot Birria Tacos are a must-try. They became all the rage in 2020 when someone smartly introduced us to this amazing Mexican dish.
The heart of the dish is the birria – a traditional Mexican stew that’s usually made with goat meat, although beef is also common in many regions. The meat is slow-cooked until tender in a rich, flavorful sauce of dried peppers, onions, garlic, and a variety of spices including Mexican oregano, cinnamon, and cloves.
Helpful Tips
- Opt for quality and meltable cheese, such as Oaxaca or Monterey Jack, for that classic gooey and cheesy experience.
- Shred the cooked meat using two forks or meat claws for a more pulled texture.
- There’s no need to preheat the corn tortillas before making the tacos, because you will be dipping them in the hot consommé, which will make them pliable and warm.
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Instant Pot Birria Tacos (With Consommé)
Ingredients
For the birria:
- 2 dried ancho chilies
- 4 dried guajillo chilies
- 1 new Mexican dried chiles
- 2 dried chile de árbol
- 3 pounds boneless chuck roast short ribs, or goat meat cut into 3″ chunks
- 2 teaspoons coarse Kosher salt
- 1 teaspoon black pepper
- 2 tablespoons cooking oil
- 1 small onion thinly sliced
- 6 garlic cloves chopped
- 3 bay leaves
- 1 cinnamon stick
- 2 teaspoons dried Mexican oregano
- 1 teaspoon whole black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons tomato paste
- 2 tablespoons apple cider vinegar
- fresh ginger 1/2" piece, peeled
- 3 cups low-sodium beef stock
For the tacos:
- 8-12 corn tortillas
- 2 cups Oaxaca or other meltable Mexican cheese shredded
- 1/4 cup white onion diced
- 1/4 cup cilantro finely chopped
- Lime slices
Instructions
- Remove the stems and seeds of all the peppers before starting the Instant Pot.
- Turn on saute mode on the Instant Pot. Put the peppers in the pot and toast until aromatic, about 5 minutes. Remove the chilis from the pot.
- Add the cooking oil to the pot. Season the beef chunks with salt and pepper, then place them in the pot and sear for 2-3 minutes per side. Transfer beef to a plate.
- Add the onion to the pot and saute for 2-3 minutes. If the pot is too hot, turn saute mode to low.
- Add the garlic and saute for 30 seconds.
- Add the bay leaves, cinnamon stick, oregano, black peppercorns, cumin, coriander, tomato paste, and apple cider vinegar. Whisk to combine and saute for just 30 seconds. Turn off saute mode.
- Add in the ginger and the beef stock. Deglaze the bottom of the pot to remove any browned bits.
- Return the chilis and beef to the pot. Make sure all the chilis are submerged.
- Secure the lid on the pot and set the vent to sealing (if necessary for your model). Set to cook on high pressure for 45 minutes. When done, allow a natural release of pressure, about 15 minutes.
- Open the lid. Discard the bay leaves, cinnamon, and ginger. Transfer the beef to a cutting board or bowl and shred with 2 forks.
- Blend the liquid and chilis in the Instant Pot with an immersion blender. If you don’t have one, put some of the liquid and all the chilis in a blender and blend until smooth. Return to the pot.
- Add the shredded beef back to the pot. Season with salt and pepper, as needed.
- To make tacos, heat a skillet over medium heat. Dip a tortilla into the birria sauce, then place it on the skillet and cook on both sides until slightly toasted.
- Add some cheese to one side of the tortilla and some beef to the other. Close the tortilla and cook for 1-2 more minutes, until the cheese is melted.
- Transfer to a plate, garnish with onion, cilantro, and lime slices. Serve hot with a bowl of the consommé on the side for dipping.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
I have my own version of this I don’t use tomatoes and I use my own kinds of seasoning but. I do not de sees my peppers. It’s that ok? And when I go to dip my corn tortilla they seem to turn to mush fast. Why
It’s okay not to deseed. It will just be a bit more spicy. I haven’t had that problem with the corn tortillas. It might be the way they are made. Maybe try a different brand.