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Instant Pot Birria Tacos Recipe Guide Instant Pot Birria Tacos Recipe Guide

Recipe

Instant Pot Birria Tacos Recipe Guide

Written by: Emily Smith

These Instant Pot Birria Tacos are my go-to comfort food. Tender, flavorful beef in a rich broth, crisped up in a tortilla with melty cheese. It's a fiesta in every bite!

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Oh, buddy, you're in for a treat! We're about to whip up some juicy Instant Pot Birria Tacos. Imagine melt-in-your-mouth beef tucked into a crunchy shell, oozing with cheese and aromatic spices. No need for a five-star restaurant when you have this recipe under your belt. Trust me, once you've tasted these, Taco Tuesday will never be the same. Ready to blow your tastebuds away? Let's get cookin'!

Ingredients for Delicious Birria Tacos

  • Beef chuck roast: Tender and flavorful meat base for the tacos, perfect for slow cooking and shredding for a juicy filling.
  • Onion: Adds sweetness and depth of flavor to the broth, enhancing the overall richness of the birria sauce.
  • Garlic: Infuses a savory aroma and taste into the broth, complementing the spices and beef for a robust flavor.
  • Bay leaves: Imparts a subtle earthy note to the broth, enhancing the overall complexity of the birria sauce.
  • Cinnamon stick: Provides a warm and aromatic essence to the broth, adding a hint of sweetness to balance the flavors.
  • Cumin: Offers a warm and earthy flavor to the broth, enhancing the overall depth and richness of the birria sauce.
  • Paprika: Adds a smoky and slightly sweet flavor to the broth, contributing to the overall complexity of the dish.
  • Oregano: Infuses a herbaceous and slightly floral note to the broth, complementing the other spices for a well-rounded flavor.
  • Beef broth: Provides a rich and savory base for the birria sauce, adding depth of flavor to the dish.
  • Water: Helps to create a flavorful broth for the birria, ensuring the meat is tender and the sauce is well-balanced.
  • Dried guajillo chilies: Adds a deep, smoky heat to the broth, infusing a rich and complex flavor into the birria sauce.
  • Corn tortillas: Serve as the vessel for the birria filling, soaking up the flavorful broth and crisping up for a delicious texture.
  • Oaxaca cheese: Melts beautifully over the birria filling, adding a creamy and slightly tangy element to the tacos.
  • Cilantro: Fresh herb garnish that adds a pop of color and a bright, citrusy flavor to the birria tacos.
  • Lime wedges: Squeezed over the tacos for a burst of acidity, balancing the richness of the meat and cheese.

READ MORE: Instant Pot Pongal Recipe: Traditional Taste Simplified

Essential Tools for Making Instant Pot Tacos

  • Instant Pot: Speeds up cooking process and infuses flavors into the beef for tender and flavorful birria.
  • Skillet: Used to crisp up the birria tacos after they are filled and folded, adding a delicious texture.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Ingredients:

  • 2 lbs beef chuck roast
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 2 cups beef broth
  • 1 cup water
  • 4 dried guajillo chilies
  • Salt and pepper to taste
  • Corn tortillas
  • Oaxaca cheese, shredded
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Season beef with salt and pepper.
  2. Set Instant Pot to sauté mode and brown beef on all sides.
  3. Add onion, garlic, bay leaves, cinnamon stick, cumin, paprika, oregano, beef broth, and water.
  4. Close lid, set to high pressure for 45 minutes.
  5. Allow natural pressure release for 15 minutes, then quick release.
  6. Shred beef with forks.
  7. Dip tortillas in the broth, fill with beef and cheese, fold in half.
  8. Cook tacos on a skillet until crispy.
  9. Serve with cilantro, lime, and remaining broth for dipping.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 20 g | Protein: 35 g | Total Fat: 25 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 3 g | Cholesterol: 120 mg | Sodium: 800 mg | Dietary Fiber: 3 g | Sugar: 2 g | Calcium: 200 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 100 µg | Vitamin C: 10 mg

Tips for Making Birria Tacos Ahead of Time and Freezing

Make Ahead Instructions

  • Cook the birria according to the recipe.
  • Let the birria cool to room temperature.
  • Shred the beef and store it in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the birria according to the recipe.
  • Allow the birria to cool completely.
  • Place the shredded beef in a freezer-safe container or bag.
  • Label with the date and store in the freezer for up to 3 months.

Birria tacos are traditionally served with a side of consommé for dipping, adding an extra layer of flavor to the dish.

Frequently Asked Questions About This Taco Recipe

FAQ:
How long does it take to cook instant pot birria tacos?
Cooking time is about 1 hour and 15 minutes, including prep and natural pressure release.
Can I use a different cut of meat for this recipe?
Yes, you can use beef brisket or beef shank as alternatives to beef chuck roast.
Are guajillo chilies spicy?
Guajillo chilies are mild in heat, providing more flavor than spiciness to the dish.
Can I make this recipe in a slow cooker instead of an instant pot?
Yes, you can cook the birria in a slow cooker on low for 8-10 hours until the beef is tender.
How should I store leftover birria tacos?
Store the leftover birria meat and broth separately in airtight containers in the refrigerator for up to 3 days.

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