Instant Pot Birria Tacos are made with a rich & flavorful chuck roast that is infused with spices and Mexican chiles in the Instant Pot, then fried in a corn tortilla and served with the rich consommé.
If you haven’t yet jumped on this craze, Instant Pot Birria Tacos are a must-try. They became all the rage in 2020 when someone smartly introduced us to this amazing Mexican dish.
The heart of the dish is the birria – a traditional Mexican stew that’s usually made with goat meat, although beef is also common in many regions. The meat is slow-cooked until tender in a rich, flavorful sauce of dried peppers, onions, garlic, and a variety of spices including Mexican oregano, cinnamon, and cloves.
My favorite part about this recipe is that the meat becomes so tender and succulent in the Instant Pot in less than half the time needed on the stovetop or in the oven. The resulting stew, infused with the smoky heat of the dried chilies and the aromatic spices, is so good you could eat it just as it is.
However, the recent trend is to fill a tortilla with birria and cheese, then griddle it until the cheese is melted and the outside is crispy.
The birria tacos are served with a side of consommé – the rich, savory broth made from the cooking liquid of the birria. You can dip your tacos in the consommé for an extra flavor boost.
» You might also like this Instant Pot Carnitas Recipe.
What is Birria?
Birria originates from the state of Jalisco in Mexico, particularly the city of Guadalajara. It’s a traditional dish that has been enjoyed in this region for centuries. In its original form, birria was often made with goat meat or mutton and served at celebratory occasions, like weddings and Christmas.
While birria is a specialty of Jalisco, it has spread to other parts of Mexico and the United States, where regional variations have developed. For example, in the Mexican state of Zacatecas, birria is often made with beef instead of goat. In the U.S., birria has become especially popular in the form of birria tacos, often made with beef and served with a side of consommé for dipping.
Ingredients Needed
This is going to seem like a really long list, but many of the times on the list are spices that you likely already have in your pantry. You will, however, probably have to source the chilies. I can easily find these chilies at the grocery store in my town, but I live in California, so that’s not surprising.
You might have to find a specialty store that carries them. If you can’t find each of the different chilies, you can use more of one that you can find instead. All of the chilies are dried, not fresh.
- Chiles – Guajillo Chilies, New Mexican Chiles, Chile De Arbol
- Beef Roast – You can use beef short ribs, beef shank, oxtail, or goat meat if you prefer.
- Cooking Oil – Use any cooking oil type of your choice
- Small Onion – Thinly sliced
- Garlic Cloves – Chopped
- Spices: whole black peppercorns, ground cumin, ground coriander, bay leaves, cinnamon stick, dried Mexican oregano (you can use regular oregano if you need to), coarse Kosher salt and ground black pepper
- Tomato Paste – This is a thick concentrated tomato paste, not to be confused with tomato sauce, which has more liquid.
- Apple Cider Vinegar
- Fresh Ginger
- Low-Sodium Beef Stock – You can use beef bone broth that you’ve made ahead of time, or you can use beef bouillon cubes and water.
For the Tacos:
- Corn Tortillas – Fresh tortillas are necessary so they are pliable and won’t break when you fold them.
- Oaxaca – This is the preferred melting Mexican cheese, but there are other types you can use, like Panela or Cotija, or in a pinch you can use Monterey Jack or Mozzarella.
- White Onion – This is optional. I don’t like raw onion, so I leave this out.
- Cilantro – Finely chopped cilantro will add a nice herbaceous finish to the tacos.
- Lime Slices
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
- Immersion Blender – I use an Immersion Blender to blend the liquid and chilis in the Instant Pot. If you don’t have an immersion blender, put some of the liquid and all the chilis in a blender and blend until smooth. Remember that hot liquid in the blender can cause the top to blow off.
Helpful Tips
- Opt for quality and meltable cheese, such as Oaxaca or Monterey Jack, for that classic gooey and cheesy experience.
- Shred the cooked meat using two forks or meat claws for a more pulled texture.
- There’s no need to preheat the corn tortillas before making the tacos, because you will be dipping them in the hot consommé, which will make them pliable and warm.
About the Chiles
The heat in the sauce comes mostly from the chile de árbol. If you don’t like it spicy, only add 1. If you want more heat, add more. You can also leave in more of the seeds for more spiciness.
There’s no need to rehydrate the chilis before using them. They will rehydrate in the Instant Pot. Be sure to have all the chilis prepared before you turn on the Instant Pot, so it doesn’t get too hot and burn your chilis.
If you can’t find dried chilis, there aren’t many good fresh substitutions. I highly recommend trying to find at least 1-2 types of the dried chilis. Be sure to remove the seeds!
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Instant Pot Birria Tacos (With Consommé)
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
For the Birria:
- 2 dried ancho chilies
- 4 dried guajillo chilies
- 1 new Mexican dried chiles
- 2 dried chile de árbol
- 3 pounds (1 kg) boneless chuck roast short ribs, or goat meat, cut into 3″ chunks
- 2 teaspoons (12 g) coarse Kosher salt
- 1 teaspoon (2 g) ground black pepper
- 2 tablespoons (30 ml) cooking oil
- 1 small onion thinly sliced
- 6 garlic cloves chopped
- 3 bay leaves
- 1 cinnamon stick
- 2 teaspoons (4 g) dried Mexican oregano
- 1 teaspoon (4 g) whole black peppercorns
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 2 teaspoons (12 g) tomato paste
- 2 tablespoons (30 ml) apple cider vinegar
- fresh ginger 1/2" piece, peeled
- 3 cups (710 ml) low-sodium beef stock
For the tacos:
- 8 – 12 corn tortillas
- 2 cups (224 g) Oaxaca or other meltable Mexican cheese shredded
- 1/4 cup (40 g) white onion diced
- 1/4 cup (4 g) cilantro finely chopped
- Lime slices
Instructions
- Remove the stems and seeds of all the peppers before starting the Instant Pot.
- Turn on saute mode on the Instant Pot. Put the peppers in the pot and toast until aromatic, about 5 minutes. Remove the chilis from the pot.
- Add the cooking oil to the pot. Season the beef chunks with salt and pepper, then place them in the pot and sear for 2-3 minutes per side. Transfer beef to a plate.
- Add the onion to the pot and saute for 2-3 minutes. If the pot is too hot, turn saute mode to low.
- Add the garlic and saute for 30 seconds.
- Add the bay leaves, cinnamon stick, oregano, black peppercorns, cumin, coriander, tomato paste, and apple cider vinegar. Whisk to combine and saute for just 30 seconds. Turn off saute mode.
- Add in the ginger and the beef stock. Deglaze the bottom of the pot to remove any browned bits.
- Return the chilis and beef to the pot. Make sure all the chilis are submerged.
- Secure the lid on the pot and set the vent to sealing (if necessary for your model). Set to cook on high pressure for 45 minutes. When done, allow a natural release of pressure, about 15 minutes.
- Open the lid. Discard the bay leaves, cinnamon, and ginger. Transfer the beef to a cutting board or bowl and shred with 2 forks.
- Blend the liquid and chilis in the Instant Pot with an immersion blender. If you don’t have one, put some of the liquid and all the chilis in a blender and blend until smooth. Return to the pot.
- Add the shredded beef back to the pot. Season with salt and pepper, as needed.
- To make tacos, heat a skillet over medium heat. Dip a tortilla into the birria sauce, then place it on the skillet and cook on both sides until slightly toasted.
- Add some cheese to one side of the tortilla and some beef to the other. Close the tortilla and cook for 1-2 more minutes, until the cheese is melted.
- Transfer to a plate, garnish with onion, cilantro, and lime slices. Serve hot with a bowl of the consommé on the side for dipping.
Notes
- The heat in the sauce comes mostly from the chile de árbol. If you don’t like it spicy, only add 1. If you want more heat, add more. You can also leave in more of the seeds for more spiciness.
- There’s no need to rehydrate the chilis before using them. They will rehydrate in the Instant Pot.
- Be sure to have all the chilis prepared before you turn on the Instant Pot, so it doesn’t get too hot and burn your chilis.
- If you can’t find dried chilis, there aren’t many good fresh substitutions. I highly recommend trying to find at least 1-2 types of the dried chilis.
- Be sure to remove the seeds!
Nutrition
Storing Options
Refrigerator: Store the cooked Birria meat, sauce, and toppings in separate airtight containers. The meat and sauce can be stored in the refrigerator for up to 3-4 days. The toppings, such as diced onions, chopped cilantro, and shredded cheese, should be stored separately and added fresh when serving.
Freezer: If you have leftover Birria meat or sauce that you’d like to save for later, freezing is a great option. Allow the cooked meat and sauce to cool completely before transferring them to freezer-safe containers or zip-top bags. Remove as much air as possible to prevent freezer burn. The meat and sauce can be frozen for up to 3 months.
How to Reheat
Oven: Preheat the oven to 350°F. Place the leftover Birria meat in an oven-safe dish and cover it with foil to prevent drying. Heat in the oven for about 15-20 minutes or until the meat is heated through.
Stovetop: Reheat the Birria meat in a skillet or frying pan over medium heat. Add a small amount of oil or broth to the pan to prevent sticking and aid in reheating. Stir occasionally until the meat is warmed through.
Instant Pot: If you have a larger quantity of Birria meat to reheat, you can use the Instant Pot again. Place the meat in the Instant Pot, add a splash of broth or water to prevent sticking, and select the “Sauté” function. Stir occasionally until the meat is heated through.
Microwave: Place a portion of the Birria meat in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap. Microwave on high power in 30-second intervals, stirring in between, until the meat is heated thoroughly. Be careful not to overcook or dry out the meat.
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
I have my own version of this I don’t use tomatoes and I use my own kinds of seasoning but. I do not de sees my peppers. It’s that ok? And when I go to dip my corn tortilla they seem to turn to mush fast. Why
It’s okay not to deseed. It will just be a bit more spicy. I haven’t had that problem with the corn tortillas. It might be the way they are made. Maybe try a different brand.