Description
This Instant Pot Birria Tacos recipe delivers tender, juicy shredded beef steeped in a rich, smoky chile-infused broth. Using an Instant Pot speeds up the traditionally slow-cooked Mexican specialty, making it perfect for a flavorful weeknight meal. Crispy baked tortillas filled with melty cheese and savory birria meat are served with fresh cilantro and lime for a delightful and authentic taco experience.
Ingredients
Scale
Meat and Seasoning
- 3 lbs beef chuck roast, cut into large chunks
- 2 tbsp vegetable oil
- Salt and pepper to taste
Aromatics and Sauces
- 1 large onion, roughly chopped
- 5 cloves garlic, minced
- 1 cup beef broth
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle chiles in adobo
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 1/4 cup chopped fresh cilantro
For Serving
- 12 corn tortillas
- 2 cups shredded cheese (Mexican blend or mozzarella)
- Lime wedges, for serving
Instructions
- Season and Brown Beef: Season the beef chunks with salt and pepper. Set the Instant Pot to sauté mode, add vegetable oil, and brown the beef in batches. Remove the browned beef and set aside to retain juices.
- Sauté Aromatics: In the same pot, add the onion, minced garlic, and a pinch of salt. Sauté until the onion is soft and translucent, releasing the flavors.
- Deglaze the Pot: Pour in the beef broth and scrape the bottom to lift any browned bits, enhancing the sauce’s depth. Turn off the sauté mode.
- Add Ingredients to Cook: Return the browned beef to the pot. Add the guajillo chiles, ancho chiles, chipotle chiles, apple cider vinegar, cumin, oregano, cinnamon, and bay leaf, combining all for rich flavors.
- Pressure Cook: Seal the Instant Pot and select high pressure for 45 minutes. Once cooking is complete, allow a natural pressure release for 15 minutes to keep the meat tender.
- Preheat Oven: While the pressure is releasing, preheat your oven to 400°F (200°C) to prepare for baking the tacos.
- Remove Bay Leaf: Open the Instant Pot carefully and remove the bay leaf to avoid any sharp taste.
- Shred Meat and Reduce Sauce: Remove the beef and shred it using two forks. If the sauce appears too thin, return it to sauté mode to reduce until thicker and more concentrated.
- Assemble Tacos: Dip each corn tortilla briefly into the sauce, then lay on a baking sheet. Fill one half of each tortilla with shredded beef and cheese, folding over to conceal the filling.
- Bake Tacos: Place the assembled tacos in the preheated oven and bake for 10-15 minutes or until tortillas are crispy and cheese is melted.
- Serve: Serve the birria tacos hot, garnished with freshly chopped cilantro and a squeeze of lime for a bright finish.
Notes
- Removing seeds from dried chiles helps control heat while still delivering deep flavor.
- If you prefer a spicier birria, leave some seeds in the chiles or add extra chipotle peppers.
- Make sure to brown the meat well in batches to develop more flavor through caramelization.
- Allowing a natural pressure release ensures the meat remains moist and tender.
- These tacos are excellent served with a side of consommé for dipping.
