Description
These Instant Pot Birria Tacos are filled with tender shredded beef, melty Cotija cheese, fresh cilantro, and onion, then fried until crispy and served with a rich, flavorful consomé for dipping. They deliver bold, authentic-inspired flavors with the convenience of pressure cooking.
Ingredients
2 lb beef chuck roast, cut into chunks
2 lb beef short ribs
Salt and black pepper to taste
5 dried guajillo peppers
3 dried ancho peppers
3 chipotle peppers in adobo
3 tablespoons apple cider vinegar
1 cup crushed tomatoes
8 garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1 large onion, diced
1 cinnamon stick
2 bay leaves
6 whole cloves
4 cups beef broth
2 cups water
16 small corn tortillas
1 medium onion, diced (for serving)
1 bunch cilantro, chopped
Cotija cheese to taste
Oil for searing and frying
Instructions
- Soak the guajillo and ancho peppers in hot water for about 15 minutes until softened. Remove the stems and seeds.
- Blend the softened peppers with the chipotle peppers, apple cider vinegar, crushed tomatoes, garlic, oregano, smoked paprika, and cumin until smooth.
- Season the beef with salt and black pepper. Sear in hot oil until browned on all sides.
- Sauté the diced onion until softened and lightly golden, then deglaze the pot with a small amount of beef broth.
- Add the seared beef, blended chile sauce, cinnamon stick, bay leaves, cloves, remaining beef broth, and water to the Instant Pot.
- Seal the lid and cook on High Pressure for 50 minutes. Allow the pressure to release naturally.
- Remove the meat, discard the short rib bones, and shred the beef with two forks.
- Simmer the consomé for 10 to 15 minutes until slightly reduced and more concentrated.
- Lightly dip each corn tortilla into the consomé, then fill with shredded beef, diced onion, cilantro, and Cotija cheese.
- Fold the tacos and fry until both sides are crispy and golden and the cheese has melted. Serve immediately with warm consomé for dipping.
Notes
Substitute additional chuck roast, brisket, or beef shank for the short ribs if desired.
Add extra chipotle peppers or dried árbol chiles for more heat.
Oaxaca, Monterey Jack, or mozzarella can be used for a meltier filling.
Top with fresh lime juice and sliced radishes before serving for extra freshness.
Store shredded beef and consomé separately in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat the beef in the consomé and fry freshly assembled tacos for the best texture.
- Prep Time: 40 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 810 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 47 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 58 g
- Cholesterol: 165 mg
