Instant Pot Birria Tacos

Birria Tacos are a delicious and popular Mexican dish, made even more convenient with the Instant Pot. These tacos are packed with flavorful, tender beef and are perfect for any occasion. Here’s how you can make them at home:

Ingredients

For the Beef Birria

• 6 cups Beef stock
• 5 Guajillo chiles, stems cut off and seeds removed
• 4 Ancho chiles, stems and seeds removed
• 3 lbs. chuck roast, cut into 4 large chunks
• 3 lbs. short ribs (bone-in)
• 2 large yellow onions, roughly chopped
• 8 garlic cloves, peeled
• 2 carrots, cut into large slices
• 1 (6 oz.) can tomato paste
• 1 Tbsp Mexican oregano
• 1 Tbsp ground cumin
• 4 dried bay leaves

For the Toppings

• 16 corn tortillas (6-inch)
• 1 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 1 white onion, finely diced
• 1 lb Chihuahua cheese, shredded

Directions

Step 1: Roast the Ingredients

1. Preheat your oven to 425°F.
2. On a sheet pan, arrange the chuck roast, short ribs, onions, garlic, and carrots. Brush with oil and season with salt and pepper.
3. Roast for 20 minutes, turning halfway through.

Step 2: Prepare the Chile Sauce

1. In a pot, bring the beef stock and chiles to a simmer for 10 minutes.
2. Using a slotted spoon, transfer the chiles, onions, garlic, and carrots to a blender. Add the tomato paste, oregano, and cumin.
3. Blend the mixture with 2 cups of the beef stock until smooth.

Step 3: Cook the Beef

1. In your Instant Pot, combine the roasted meats, chile sauce, remaining beef stock, and bay leaves.
2. Cook on high pressure for 40 minutes.
3. Release the pressure manually and let the mixture cool for 30 minutes.

Step 4: Shred the Beef

1. Preheat your oven to 250°F.
2. Transfer the beef to a bowl and shred it, discarding any fat and bones.
3. Season with salt.

Step 5: Assemble the Tacos

1. Dip the tortillas in the consommé (the cooking liquid from the Instant Pot).
2. Fill each tortilla with shredded beef and cheese.
3. Fold the tortillas and cook on a griddle until crispy.
4. Keep the tacos warm in the oven.

Serving Suggestions

Serve the tacos with finely diced onion, chopped fresh cilantro, lime wedges, and bowls of consommé for dipping.

Nutritional Information

• Prep Time: 40 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 40 minutes
• Calories: 650 kcal
• Servings: 8 servings

Enjoy these delectable Instant Pot Birria Tacos with your family and friends. The crispy, cheesy tacos dipped in rich consommé are sure to be a hit!

Instant Pot Birria Tacos

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• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Dive into the deep, rich flavors of our Instant Pot Birria Tacos, where traditional Mexican cuisine meets modern convenience. This beloved dish combines tender, slow-cooked meat with the robust tastes of dried chiles and spices, all wrapped in a crispy, cheesy tortilla.

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Ingredients

Scale 1x2x3x

6 cups Beef stock
5 Guajillo chiles, stems cut off and seeds removed
4 Ancho chiles, stems and seeds removed
3 lbs. chuck roast, cut into 4 large chunks
3 lbs. short ribs (bone in)
2 large yellow onions, roughly chopped
8 garlic cloves, peeled
2 carrots, cut into large slices
1 (6 oz.) can tomato paste
1 Tbsp Mexican oregano
1 Tbsp ground cumin
4 dried bay leaves
Topping:
16 corn tortillas (6-inch)
1 cup chopped fresh cilantro
2 limes, cut into wedges
1 white onion, finely diced
1 lb Chihuahua cheese, shredded

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Instructions

Preheat the oven to 425°F. On a sheet pan, arrange chuck roast, short ribs, onions, garlic, and carrots. Brush with oil, season with salt and pepper, and roast for 20 minutes, turning halfway.
In a pot, simmer beef stock and chiles for 10 minutes. Using a slotted spoon, transfer chiles, onions, garlic, and carrots to a blender. Add tomato paste, oregano, and cumin. Blend with 2 cups stock until smooth.
In an Instant Pot, combine roasted meats, chile sauce, remaining stock, and bay leaves. Cook on high pressure for 40 minutes. Release pressure manually and let cool for 30 minutes.
Preheat oven to 250°F. Shred beef in a bowl, discarding fat and bones. Season with salt.
Dip tortillas in consommé, fill with cheese and beef, fold and cook on a griddle until crispy. Keep warm in the oven.
Serve tacos with onion, cilantro, lime, and bowls of consommé for dipping.

• Prep Time: 40 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 650