Birria Tacos
Birria tacos (also known as quesabirria) are a Mexican dish consisting of pan-fried corn tortillas stuffed with tender, slow-cooked shredded meat—traditionally goat or lamb.
However, beef is most common in the U.S. The tortillas are often dipped in the fat from the top of the braising liquid before being grilled, giving them a signature crispy, deep-red exterior. They are almost always served with a side of rich, spiced broth called consomé for dipping.
In this episode of Cooking with Milwaukee Community Leaders, host Charlie interviews Oscar Sanchez, founder and CEO of Ambrosia Events, about his journey from Mexico to Milwaukee, his culinary training and entrepreneurial ventures, and his recognition on the Milwaukee Business Journal’s 40 Under 40 list.
Making Birria Tacos
They then head to the kitchen, where Oscar demonstrates how to make traditional-style birria tacos, showing the preparation, slow-cooked beef, assembly with cheese, and serving with dipping juices, cilantro, and onions.
You can also listen to the audio version of this episode here –
Instant Pot Birria Tacos
Instant Pot birria tacos are best when the meat turns fall-apart tender, the chiles bloom into a deep brick‑red broth, and the tortillas get that crispy, cheesy “quesataco” sear. Here’s a streamlined version that is perfect for weeknights or potluck magic.
🌮 Instant Pot Birria Tacos (Beef) – Pro Tips to Make Them Ridiculously Good
🌶 Build deeper flavor for Birria Tacos
- Add one roasted tomato to the blender for extra body.
- A splash of Worcestershire or soy sauce boosts umami.
- If you have time, brown the onions and garlic before blending.
🧀 Quesataco perfection
- Use Oaxaca for stretch, mozzarella for crisp edges, or a mix.
- Don’t overfill — thin layers crisp better and won’t leak.
🍲 Birria Tacos Consomé that slaps
- Skim the red chile fat from the top and reserve it for tortilla dipping.
- Reduce the broth on Sauté for 5–10 minutes if you want it richer.
🥳 Batch cooking for events
- Birria holds beautifully — make it 1–2 days ahead.
- Reheat the meat directly in its consommé to keep it juicy.
- Fry tacos to order so they stay crisp for guests.
Birria Tacos Instant Pot
Equipment
- Instant Pot
- large frying pan
Materials
- 2.5 lb beef chuck roast seared on all sides
- Salt & Pepper to taste
- 1 large onion quartered
- 6 cloves garlic
- 4 Roma tomatoes roasted
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp thyme
- 4 dried guajillo chiles stemmed + seeded
- 2 dried ancho chiles
- 2 chipotles in adobo
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 3 bay leaves
- 1 cinnamon stick
- Corn tortillas for frying and oil
- Oaxaca and/or mozzarella for quesatacos
- Chopped onion for garnish
- chopped cilantro, for garnish
- Limes for topping
Instructions
- Prep the chiles – Simmer guajillo and ancho chiles in hot water for 10 minutes until soft.
- Sear the beef – Use Sauté mode to brown the beef on all sides. Season with salt and pepper.
- Blend the sauce – Blend softened chiles with chipotles, tomatoes, onion, garlic, oregano, cumin, vinegar, and 1 cup broth until smooth.
- Pressure cook – Pour the chile sauce over the beef, add remaining broth, cinnamon stick, and bay leaves. Pressure cook on High for 45 minutes; natural release 10–15 minutes.
- Shred the meat. Remove beef, shred with forks, and return to the pot to soak in the consommé.
- Fry the tacos – Dip tortillas in the top layer of red fat from the consommé. Add to a hot skillet, sprinkle cheese, add birria, fold, and crisp on both sides.
- 7 Serve with a bowl of hot consommé for dipping, plus onion, cilantro, and lime.
Video
Nutrition
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If you like this recipe, Birria Tacos in the Instant Pot, you will also enjoy trying our other recipes. This is our recipe for Chocolate Mousse.
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Great tasting tacos