Instant Pot Birria Tacos are a delicious and savory Mexican dish that combines tender, slow-cooked beef with warm corn tortillas and a flavorful consomé sauce. These tacos are perfect for a quick and easy weeknight dinner or for entertaining guests with a crowd-pleasing meal.

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Name: Instant Pot Birria Taco
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 18
Cuisine: Mexican
Ingredients: For the Birria:; 3 dried chile de arbol stems and seeds removed; 3 dried guajillo or pasilla chile peppers stems and seeds removed; 3 dried ancho chile peppers stems and seeds removed; 2 tablespoon Olive oil; 3 pounds Boneless chuck roast cut into cubes; 1 teaspoon Salt; 3 Roma tomatoes; 1 medium White Onion peeled and quartered; 6 Garlic cloves; 2 teaspoons Ground cumin; 2 teaspoons Dried oregano; 2 teaspoons Dried thyme; 1 teaspoon Ground black pepper; 1/2 teaspoon Smoked paprika; 4 cups Beef stock; 2 tablespoon Apple cider vinegar; 1 Cinnamon stick; 2 Bay leaves; For Serving:; 12 Corn Tortillas; 1 cup Grated Mexican Cheese; 1/2 medium White or red onion diced; Fresh Cilantro chopped; Lime Wedges

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INGREDIENTS

For the Birria:
3 dried chile de arbol ; stems and seeds removed
3 dried guajillo or pasilla chile peppers ; stems and seeds removed
3 dried ancho chile peppers ; stems and seeds removed
2 tablespoon Olive oil
3 pounds Boneless chuck roast ; cut into cubes
1 teaspoon Salt
3 Roma tomatoes
1 medium White Onion ; peeled and quartered
6 Garlic cloves
2 teaspoons Ground cumin
2 teaspoons Dried oregano
2 teaspoons Dried thyme
1 teaspoon Ground black pepper
1/2 teaspoon Smoked paprika
4 cups Beef stock
2 tablespoon Apple cider vinegar
1 Cinnamon stick
2 Bay leaves
For Serving:
12 Corn Tortillas
1 cup Grated Mexican Cheese
1/2 medium White or red onion ; diced
Fresh Cilantro ; chopped
Lime Wedges

Servings

INSTRUCTIONS

1. Set the Instant Pot to saute. Place the trimmed chile peppers in the pressure cooker. and cook for 5 minutes. Transfer to a bowl and cover with 2 cups of hot water. Let the chiles soak for 10 to 15 minutes.

2. With the Instant Pot still on saute, add 1 tablespoon of olive oil to the cooker. Season the beef with salt and add half the meat to the cooker to sear. Cook until the exterior of the meat is browned, then use a spoon to remove the meat. Add the remaining 1 tablespoon of olive oil and sear the remaining beef.

3. Remove chile peppers from the water. Place chiles in a blender with tomatoes, onion, garlic, cumin, oregano, thyme, black pepper, and 1 cup of beef stock. Process until smooth.

4. Pour the chile sauce into the pressure cooker. Stir in the remaining 3 cups of beef stock, apple cider vinegar, cinnamon stick, and bay leaves. Return the beef to the pressure cooker.

5. Lock and seal the lid on the Instant Pot. Cook on high pressure setting for 45 minutes. After cooking, naturally release the pressure.

6. Discard the cinnamon stick and bay leaves. Use a ladle to skim some fat and about 1 cup of sauce out of the cooker and transfer to a small bowl. Use two forks to shred the beef.

7. To make tacos, heat some of the reserved fat and broth in a skillet or grill pan set over medium-high heat. Add as many corn tortillas as will fit to the skillet and flip it to coat in the mixture. Alternatively, you can dip your tortillas in the reserved sauce and then place in the skillet.

8. Top each tortilla in the skillet with some of the shredded beef, cheese, and chopped onion. Fold each tortilla in half and cook until the cheese is melted and the tortillas are crisp, about 1 minute per side. Transfer tacos to a baking sheet or plate covered with foil or set in the oven to keep warm. Repeat until all of the tortillas have been filled and cooked.

9. Before serving, sprinkle fresh chopped cilantro over the tacos and serve with lime wedges. You can also serve the tacos with bowls of remaining broth for dipping.

NOTES

For more flavor, broil or char the tomatoes and onion over an open flame before blending them with the chiles and spices. You can also prepare the chile sauce ahead of time and let the meat marinate in it for at least 2 hours or overnight.

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Instant Pot Birria Taco

For the Birria:
3 dried chile de arbol stems and seeds removed
3 dried guajillo or pasilla chile peppers stems and seeds removed
3 dried ancho chile peppers stems and seeds removed
2 tablespoon Olive oil
3 pounds Boneless chuck roast cut into cubes
1 teaspoon Salt
3 Roma tomatoes
1 medium White Onion peeled and quartered
6 Garlic cloves
2 teaspoons Ground cumin
2 teaspoons Dried oregano
2 teaspoons Dried thyme
1 teaspoon Ground black pepper
1/2 teaspoon Smoked paprika
4 cups Beef stock
2 tablespoon Apple cider vinegar
1 Cinnamon stick
2 Bay leaves
 For Serving:
12 Corn Tortillas
1 cup Grated Mexican Cheese
1/2 medium White or red onion diced
 Fresh Cilantro chopped
 Lime Wedges

3. Remove chile peppers from the water. Place chiles in a blender with tomatoes, onion, garlic, cumin, oregano, thyme, black pepper, and 1 cup of beef stock. Process until smooth.

4. Pour the chile sauce into the pressure cooker. Stir in the remaining 3 cups of beef stock, apple cider vinegar, cinnamon stick, and bay leaves. Return the beef to the pressure cooker.

5. Lock and seal the lid on the Instant Pot. Cook on high pressure setting for 45 minutes. After cooking, naturally release the pressure.

6. Discard the cinnamon stick and bay leaves. Use a ladle to skim some fat and about 1 cup of sauce out of the cooker and transfer to a small bowl. Use two forks to shred the beef.

9. Before serving, sprinkle fresh chopped cilantro over the tacos and serve with lime wedges. You can also serve the tacos with bowls of remaining broth for dipping.

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Instant Pot Birria Tacos
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (321g)
Recipe Makes: 18 Servings

Calories: 267
Calories from Fat: 143 (54%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 0.9g
Cholesterol 53.7mg		17 %
Sodium 483.3mg		17 %
Potassium 661mg		17 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 11g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 267

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REVIEWS

leslieannb

brim

The meat and sauce are great, but frying the tortilla shell in the sauce is difficult without them fauling apart. Next time, I will use this meat to top chilaquiles or "nachos".

1 reply

BigOvenEditorial 2w

We love this idea! Yes, frying the shell takes some time to get right, and when you do, it's wonderful, but we FULLY support Birria nachos. Please let us know how they turn out!