Instant Pot Birria Tacos
These Birria tacos are packed full of flavor! They are filled with beef and Mexican flavorings that are so delicious that you will definitely need to come to this meal hungry because you will for sure be asking for seconds!
Servings: 14 tacos
Ingredients
Consume/Sauce
- 4 Dried Guajillo Chile Peppers deseeded and stems removed
- 4 Dried Ancho Chile Peppers
- 1 medium White Onion peeled and quartered
- 2 large Roma Tomatoes, chopped
- 6 cloves Garlic
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1 tablespoon Mexican Oregano, dried
- ½ teaspoon Smoked Paprika
- 1 tsp Kosher Salt
- 3 tablespoons Apple Cider Vinegar
- 1 1/2 cups Beef Broth
Beef
- 3 lbs Boneless Chuck Roast, cut into large chunks about 3-inch pieces
- Kosher Salt & Pepper (for seasoning)
- 2 tablespoons Olive Oil
- 2 bay leaves
- 1 Cinnamon Stick
Birria Tacos
- 12-14 Yellow Corn Tortillas (for serving)
- 12 oz Oaxaca cheese or Mozzarella shredded
- Cilantro, Limes, Diced Onion (for garnish)
Instructions
Consume/Sauce
- Cut the stems off of the dried chilies. Deseed and discard the seeds by shaking the seeds out of the pods.
- In a medium skillet, add the chiles, and cook for 1 minute on each side. Toast until fragrant and lightly toasted.
- Bring 1 cup of water to a boil and remove from the heat. Submerge the chiles into the water and soak for 15 minutes while you prepare the rest of the sauce.
- To the same skillet, add the oil and onion and tomato. Sauté for 4-5 minutes, stirring occasionally, until charred and softened. Add the garlic cloves and sauté until fragrant for 2 more minutes.
- Transfer roasted vegetables to a blender. Strain the soaked chilies, and add them to the blender as well.
- Add the pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth to the blender with the rest of the sauce ingredients and blend until smooth. Set aside.
Beef
- To prepare the meat, season the chunks with salt and pepper. Turn the Instant pot to sauté and add the oil. Sear the beef until golden brown on all sides. Press cancel to turn the instant pot off. Pour the chile sauce over the beef and stir to combine.
- Add the cinnamon stick and bay leaves to the pot.
- Close the lid and seal the pot. Cook on high pressure for 45 minutes. Allow the pressure to naturally release for 10 to 15 minutes.
- When you open the lid, remove and discard the cinnamon stick and bay leaves. Remove the beef and shred it with the help of two forks. Taste the shredded beef and consomme. Add additional salt if needed.
- Pour about 1 cup of the consume/sauce into a serving bowl for later.
Birria Tacos
- Heat a cast-iron or nonstick pan to medium-high heat. Spray generously with non-stick cooking spray. Using your hands, carefully dip both sides of a tortilla into the fat in your shallow dish.
- Pour the rest of the consome/sauce into a shallow dish. The fat settles towards the top of the sauce, and this is what you dip the tortillas in to fry them.
- Carefully fold the cheese side over the meat side creating a taco. Press down with the spatula to seal the taco. Continue to cook and crisp the outside of the taco. You can flip it a couple of times until it gets crispy and the cheese is melted.
- Transfer the cooked tacos to a serving platter and repeat until all the tacos are assembled.
- Serve immediately with your desired toppings and the reserved consume/sauce for dipping!
Nutrition
Serving: 2tacos | Calories: 375kcal | Carbohydrates: 21g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 579mg | Potassium: 636mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3052IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
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