Birria Tacos Instant Pot

5 from 1 vote

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.

Prep Time20

Active Time1

Total Time1 20

Course: dinner, Main Course

Cuisine: Latin, Mexican

Keyword: beef, comfort food, One Pot, tacos

Yield: people

Calories: 320kcal

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