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Instant Pot Birria Tacos

A plate of three crispy Instant Pot birria tacos, with one taco being dipped into a small, steaming bowl of rich red consommé.
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A comprehensive guide to creating authentic, soul-satisfying birria tacos at home using the convenience of an Instant Pot. This recipe produces incredibly tender, flavorful beef and a rich consommé for dipping, perfect for making the popular crispy, cheesy quesabirria style tacos that everyone loves.

Ingredients

Scale
  • 3.5 lbs Boneless Beef Chuck Roast
  • 4 Guajillo Chiles, stemmed & seeded
  • 2 Ancho Chiles, stemmed & seeded
  • 1 White Onion, halved
  • 5 Cloves Garlic
  • 2 Plum Tomatoes
  • 5 cups Beef Broth
  • ¼ cup Apple Cider Vinegar
  • 1 tsp Black Peppercorns
  • 1 tsp Mexican Oregano
  • 1 tsp Cumin Seeds
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • 4 Fresh Thyme Sprigs
  • 2 Bay Leaves
  • 2 tbsp Olive Oil
  • Salt and Freshly Ground Black Pepper to taste

For Assembling the Tacos:

  • Corn Tortillas
  • 1 lb Shredded Oaxaca or Monterey Jack Cheese
  • ½ White Onion, finely diced
  • 1 cup Fresh Cilantro, finely chopped
  • Lime Wedges for serving

Instructions

  • Make the Adobo Sauce: Place the stemmed and seeded chiles in a bowl and cover with boiling water. Let them soak for 30 minutes until soft. Meanwhile, set the Instant Pot to “Sauté” mode, heat the olive oil, and cook the onion and garlic until fragrant. Transfer the sautéed aromatics, soaked chiles, 2 cups of the beef broth, vinegar, and all the spices to a blender. Blend until completely smooth. For the best texture, strain the sauce through a fine-mesh sieve into a bowl.
  • Cook the Beef: Season the beef chunks generously with salt and pepper. Sear them on all sides in the Instant Pot. Pour the strained adobo sauce over the seared beef, then add the remaining 3 cups of beef broth, thyme sprigs, and bay leaves. Lock the lid, set the valve to “Sealing,” and cook on High Pressure for 45 minutes.
  • Natural Release & Shred: Once the cooking is complete, allow the pressure to release naturally for 15 minutes before performing a quick release of any remaining pressure. Carefully remove the beef and shred it with two forks. The rich broth left in the pot is your consommé.
  • Assemble the Tacos: Skim the red-tinged fat that has risen to the top of the consommé. Heat a large skillet over medium-high heat. Dip each corn tortilla into the skimmed fat, ensuring it’s lightly coated, and place it on the hot skillet.
  • Fry to Perfection: Top one half of the tortilla with a generous amount of shredded cheese and a portion of the shredded beef. Fold the other half of the tortilla over. Cook for 2-3 minutes per side, until the tortilla is crispy and golden brown, and the cheese is melted.

 

  • Serve: Serve the tacos immediately with a small bowl of the warm consommé for dipping. Garnish with diced onion, cilantro, and a squeeze of fresh lime juice.

Notes

  • The Chile Combination is Key: The blend of earthy Ancho chiles and fruity Guajillo chiles creates the authentic, complex flavor that is the soul of the dish.
  • Strain Your Sauce: Don’t skip straining the adobo sauce. This removes tough skins and seeds, resulting in a luxuriously smooth consommé.
  • Sear the Beef First: Searing creates a deep, brown crust that builds a massive foundation of savory flavor.
  • A Full Natural Release: Letting the pot depressurize naturally for 15 minutes is crucial for incredibly tender and juicy meat.
  • Use the Red Fat for Frying: The key to a crispy, red-tinted taco shell is to fry it in the flavorful red fat skimmed from the top of the consommé.
  • Get Your Skillet Hot: A medium-high skillet ensures the tortilla sizzles immediately, creating a crispy exterior without becoming greasy.
  • Don’t Skip the Garnishes: Fresh onion, cilantro, and lime are essential to cut through the richness and balance every bite.

Nutrition

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Find it online: https://catsoxe.com/instant-pot-birria-tacos/