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–+ servings

Instant Pot Birria Tacos

These Instant Pot birria tacos deliver bold, rich flavor with tender shredded beef and crispy tortillas. Perfect for taco night with minimal effort.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos
Calories 303 kcal

Equipment

  • Instant Pot
  • blender
  • skillet

Ingredients
  

For the Birria

  • 3 lb Beef Chuck Roast, cut into chunks
  • 4 Dried Guajillo Chiles, stemmed and seeded
  • 2 Dried Ancho Chiles, stemmed and seeded
  • 1 can (14.5 oz) Fire Roasted Diced Tomatoes
  • 1/2 White Onion, quartered
  • 4 cloves Garlic
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 2 cups Beef Broth
  • 2 Bay Leaves

For Serving

  • 12 Corn Tortillas
  • 1 cup Fresh Cilantro, chopped
  • 1 White Onion, diced
  • 2 Limes, cut into wedges

Instructions
 

  • Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer them to a bowl, cover with boiling water, and let them soak for 15 minutes until softened.
  • Drain the chiles and add them to a blender along with the fire roasted tomatoes, onion quarters, garlic, apple cider vinegar, cumin, oregano, ground cloves, black pepper, and salt. Blend until completely smooth.
  • Place the beef chuck pieces into the instant pot. Pour the chile sauce and beef broth over the meat, then nestle in the bay leaves. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
  • Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Remove the bay leaves and transfer the beef to a cutting board. Shred the meat using two forks and return it to the pot, stirring it into the rich consomme broth.
  • Dip each corn tortilla into the consomme from the pot, then pan fry them in a skillet over medium-high heat until the edges are crispy. Fill each tortilla with the shredded birria and serve with a small bowl of warm consomme on the side, topped with fresh cilantro, diced onion, and a squeeze of lime.

Nutrition

Serving: 1servingCalories: 303kcalCarbohydrates: 18gProtein: 26gFat: 14g
Keyword birria consomme, birria tacos recipe, instant pot birria tacos, instant pot Mexican recipes
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