Instant Pot Birria Tacos are a delicious and flavorful twist on a classic Mexican dish. These tacos are filled with tender beef stew made from combining spices, herbs, and chilies, giving them a rich taste. The best part? You can have this mouthwatering meal ready in no time with the help of your Instant Pot!
Why Make This Recipe
Making Birria Tacos in an Instant Pot saves time while still delivering amazing flavor. It’s perfect for busy weeknights or gatherings with friends and family. The pressure cooking method ensures that the meat is extremely tender and absorbs all the delicious spices. Plus, they are great for sharing, making them ideal for any occasion.
How to Make Instant Pot Birria Tacos
Ingredients:
- 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 teaspoon Kosher Salt
- 3 tablespoons Apple Cider Vinegar
- 1 1/2 cups Beef Broth
- 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
- 12-14 Yellow Corn Tortillas (for serving)
- 12 oz Oaxaca cheese or Mozzarella (shredded)
- Cilantro
- Limes
- Diced Onion (for garnish)
Directions:
Start by rehydrating the dried Guajillo and Ancho chile peppers. Place them in the Instant Pot with enough water to cover. Press the “Manual” button and set the timer for 10 minutes. After cooking, release the pressure and remove the peppers. Let them cool for a bit, then blend them in a food processor with the quartered onion, chopped tomatoes, garlic, black pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth until smooth.
Season the chunks of beef with salt and pepper. Use the “Sauté” function on the Instant Pot and heat the olive oil. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
In the Instant Pot, add the blended sauce, bay leaves, and cinnamon stick. Stir to combine. Add the beef back into the pot and stir well to coat with the sauce.
Seal the Instant Pot lid and cook on “Manual” for 45 minutes. After cooking, let the pressure release naturally for 10 minutes, then finish with a quick release.
Once the beef is tender, shred it using two forks and mix it back with the sauce.
To serve, heat the corn tortillas on a skillet, fill them with the birria beef, and top with shredded cheese. You can also add cilantro, lime, and diced onion for garnish.
How to Serve Instant Pot Birria Tacos
Birria Tacos are best served warm right after cooking. Pair them with a side of the broth (consume/sauce) for dipping, which adds flavor with each bite! Don’t forget to sprinkle some fresh cilantro and a squeeze of lime juice on top for an extra zing.
How to Store Instant Pot Birria Tacos
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The beef can keep well in the fridge, and the flavors will deepen even more over time. For longer storage, consider freezing the birria without the tortillas or toppings. It can last up to 2 months in the freezer.
Tips to Make Instant Pot Birria Tacos
- Adjust the spiciness by adding more or fewer chiles.
- Use beef with some fat content for extra flavor and tenderness.
- Let the final product sit for at least 10 minutes before serving to enhance the flavors.
Variation
You can also make Birria Tacos with chicken or lamb instead of beef. They all taste great and offer different flavors to enjoy.
FAQs
Q1: Can I make this recipe without an Instant Pot?
A1: Yes! You can cook birria in a traditional pot or dutch oven. Just simmer the beef with the sauce for 2-3 hours until tender.
Q2: What should I serve with Birria Tacos?
A2: These tacos go well with rice, beans, or a fresh salad. You can also serve with a side of pickled veggies.
Q3: Can I use another type of cheese?
A3: Absolutely! You can use any cheese that melts well, like Monterey Jack or cheddar. Just keep in mind that it will change the flavor a bit.
Instant Pot Birria Tacos
Ingredients
For the sauce
- 4 pieces Dried Guajillo Chile Peppers (deseeded and stems removed)
- 4 pieces 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)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 3 tablespoons Apple Cider Vinegar
- 1 1/2 cups Beef Broth
For the beef filling
- 3 lbs Boneless Chuck Roast (cut into large chunks about 3-inch pieces)
- to taste Kosher Salt & Pepper (for seasoning)
- 2 tablespoons Olive Oil
- 2 pieces Bay Leaves
- 1 stick Cinnamon Stick
For serving
- 12-14 pieces Yellow Corn Tortillas
- 12 oz Oaxaca cheese or Mozzarella (shredded)
- to taste Cilantro
- to taste Limes
- to taste Diced Onion (for garnish)
Instructions
Preparation of Sauce
- Start by rehydrating the dried Guajillo and Ancho chile peppers. Place them in the Instant Pot with enough water to cover. Press the ‘Manual’ button and set the timer for 10 minutes. After cooking, release the pressure and remove the peppers.
- Let the peppers cool for a bit, then blend them in a food processor with the quartered onion, chopped tomatoes, garlic, black pepper, cumin, coriander, oregano, smoked paprika, salt, apple cider vinegar, and beef broth until smooth.
Cooking the Beef
- Season the chunks of beef with salt and pepper.
- Use the ‘Sauté’ function on the Instant Pot and heat the olive oil. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
- In the Instant Pot, add the blended sauce, bay leaves, and cinnamon stick. Stir to combine.
- Add the beef back into the pot and stir well to coat with the sauce.
- Seal the Instant Pot lid and cook on ‘Manual’ for 45 minutes. After cooking, let the pressure release naturally for 10 minutes, then finish with a quick release.
Final Steps
- Once the beef is tender, shred it using two forks and mix it back with the sauce.
- To serve, heat the corn tortillas on a skillet, fill them with the birria beef, and top with shredded cheese. You can also add cilantro, lime, and diced onion for garnish.
