Instant Pot Birria Tacos
A delicious and flavorful twist on a classic Mexican dish, these tacos are filled with tender beef stew made from spices, herbs, and chilies, ready in no time thanks to the Instant Pot.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.