DinnerMexicanOne Pot

Instant Pot Birria Tacos: Juicy Beef with Crispy Tortillas and Rich Sauce

Name: Instant Pot Birria Tacos: Juicy Beef with Crispy Tortillas and Rich Sauce
Yield: 4 servings
Ingredients: 3 pounds beef (chuck roast, beef shank, short ribs, oxtail, lamb, or goat meat); 2 tablespoons vegetable oil; 3 pieces dried ancho chilies (very mild, smoky); 3 pieces dried guajillo chilies (sweet, smoky); 1 piece new Mexican dried chiles (mild, sweet); 1 piece dried chile de árbol (optional, quite spicy); 1 large onion (sliced); 6 cloves garlic (chopped); 2 pieces bay leaves; 0.5 piece cinnamon stick (or ½ teaspoon cinnamon powder); 2 teaspoons dried Mexican oregano; 1.5 teaspoons ground cumin seeds; 1 teaspoon ground coriander; 2 teaspoons tomato paste; 2 cups unsalted chicken stock (or high-quality unsalted beef stock); 2 tablespoons apple cider vinegar; 1 tablespoon regular soy sauce (optional); 1 tablespoon fish sauce (optional); salt (to taste); ground black pepper (to taste); 8 to 12 corn tortillas; good melting cheese (i.e. Oaxaca cheese or mozzarella cheese, freshly grated); white onion (diced); cilantro (finely chopped); lime slices (for serving)

By Olivia HayesAug 16, 2026

Instant Pot Birria Tacos combine juicy, tender beef with melted cheese and perfectly crispy tortillas. This dish is perfect for a weeknight dinner or casual gathering, offering a delightful explosion of flavors in every bite. The recipe showcases the essence of traditional birria, creating savory tacos that pair beautifully with a rich dipping sauce. Each taco is a satisfying mix of textures that will keep you coming back for more.

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4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•3 pounds beef (chuck roast, beef shank, short ribs, oxtail, lamb, or goat meat)
•2 tablespoons vegetable oil
•3 pieces dried ancho chilies (very mild, smoky)
•3 pieces dried guajillo chilies (sweet, smoky)
•1 piece new Mexican dried chiles (mild, sweet)
•1 piece dried chile de árbol (optional, quite spicy)
•1 large onion (sliced)
•6 cloves garlic (chopped)
•2 pieces bay leaves
•0.5 piece cinnamon stick (or ½ teaspoon cinnamon powder)
•2 teaspoons dried Mexican oregano
•1.5 teaspoons ground cumin seeds
•1 teaspoon ground coriander
•2 teaspoons tomato paste
•2 cups unsalted chicken stock (or high-quality unsalted beef stock)
•2 tablespoons apple cider vinegar
•1 tablespoon regular soy sauce (optional)
•1 tablespoon fish sauce (optional)
•salt (to taste)
•ground black pepper (to taste)
•8 to 12 corn tortillas
•good melting cheese (i.e. Oaxaca cheese or mozzarella cheese, freshly grated)
•white onion (diced)
•cilantro (finely chopped)
•lime slices (for serving)

Instructions

1
Remove the stems and seeds from the dried chiles, then cut them into smaller pieces.
2
Put all dried chiles in the Instant Pot and press the 'Saute' button to heat up the pot.
3
Once you smell the chiles' aroma (after ~4-5 mins), remove and set aside the toasted chiles.
4
Pat dry your meat and season one side with salt and black pepper.
5
Add 1 tbsp of vegetable oil in the inner pot, and coat the oil all over the bottom.
6
Place the seasoned side of beef in the Instant Pot and season the other side with more salt and black pepper.
7
Brown one side of the beef for 5 minutes, then flip and brown the other side for another 5 minutes.
8
Set aside the browned beef.
9
Add another tbsp of vegetable oil to the Instant Pot and sauté sliced onions for 3 minutes.

Add chopped garlic cloves, bay leaves, cinnamon stick, dried Mexican oregano, ground cumin seeds, ground coriander, and tomato paste, then sauté for another minute.

Pour 1 cup of unsalted chicken stock in the Instant Pot and deglaze by scrubbing the brown bits off the bottom.

Add apple cider vinegar, soy sauce, fish sauce, and another cup of unsalted chicken stock, then mix.

Add in the toasted dried chiles, ensuring all chiles are submerged in the cooking liquid.

Pressure cook at high pressure for 40 minutes for beef shank and chuck roast, followed by natural release for 15 minutes.

Transfer the beef to a large bowl, discard bay leaves, and shred the beef with forks.

Fry the tortilla in the skillet, layer with melted cheese and birria meat, then fold.

Instant Pot Birria Tacos: Juicy Beef with Crispy Tortillas and Rich Sauce

Ingredients

Instructions

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