Can I make instant pot birria tacos without dried chiles?

Yes. You can replace the dried guajillo and ancho chiles with chipotle in adobo for a simpler version. The flavor will be smokier and a little different, but still rich and delicious.

Why do I need to strain the birria sauce?

Straining removes the chile skins and seeds so your consommé comes out smooth and silky. It’s the difference between a good broth and the kind you want to drink straight from the bowl.

How do I keep my tortillas from tearing when dipping?

Warm them first. Cold tortillas crack the second they hit the consommé. A quick steam in the microwave or a warm skillet makes them flexible and taco-ready.

Can I freeze leftover birria?

Absolutely. Freeze the shredded meat and consommé separately for up to three months. Reheat with a splash of broth to keep everything juicy when you’re ready for round two.

Instant Pot Birria Tacos

Description

These Instant Pot birria tacos are rich, deeply flavored, and loaded with tender shredded beef plus silky consommé for dipping. Thanks to the Instant Pot, you get all the slow cooked flavor in a fraction of the time, making crispy, golden quesatacos totally doable on a weeknight.

Ingredients

Scale

3 1/2 lb boneless beef chuck roast, cut into 12 pieces
3 tsp kosher salt, divided
1 tsp ground black pepper
4 dried guajillo chiles
2 dried ancho chiles
1 large white onion
5 garlic cloves
1-inch fresh ginger
2 roma tomatoes
5 cups water
1/4 cup apple cider vinegar
1 tsp black peppercorns
1 tsp dried Mexican oregano
1 tsp cumin seeds
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup avocado oil
5 cups beef broth
4 sprigs fresh thyme
18 corn tortillas
Cilantro, diced onion, limes
1 lb shredded cheese optional

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Instructions

Season beef with 2 tsp salt and pepper.
Remove stems and seeds from dried chiles.
Add chiles, half the onion, ginger, garlic, tomatoes, and water to the Instant Pot. Boil 10 minutes on sauté high.
Transfer solids to a blender with 2 cups of the liquid, remaining salt, vinegar, and spices. Blend until smooth.
Strain the sauce through a fine mesh sieve.
Sear beef in Instant Pot using sauté high.
Add beef, strained sauce, broth, and thyme. Pressure cook 40 minutes on HIGH.
Natural release 15 minutes, then shred beef.
Dip tortillas in consommé, layer with cheese and beef, fold, and crisp in a skillet.
Serve with consommé, cilantro, onion, and lime.

Notes

Birria can be made ahead and stored in the refrigerator up to 3 days or frozen up to 3 months. Reheat gently with extra consommé to keep the beef juicy. For extra crispy quesatacos, cook in a lightly oiled skillet and keep finished tacos warm in a low oven.

Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Category: Dinner
Method: Instant Pot
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 410
Sugar: 2g
Sodium: 620mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg