Instant Pot Birria Tacos: Juicy Beef with Crispy Tortillas and Rich Sauce
By Olivia Hayes
Servings
4
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.
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)
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.
- 10
Add chopped garlic cloves, bay leaves, cinnamon stick, dried Mexican oregano, ground cumin seeds, ground coriander, and tomato paste, then sauté for another minute.
- 11
Pour 1 cup of unsalted chicken stock in the Instant Pot and deglaze by scrubbing the brown bits off the bottom.
- 12
Add apple cider vinegar, soy sauce, fish sauce, and another cup of unsalted chicken stock, then mix.
- 13
Add in the toasted dried chiles, ensuring all chiles are submerged in the cooking liquid.
- 14
Layer the browned beef on top, close the lid, and set the vent to sealing.
- 15
Pressure cook at high pressure for 40 minutes for beef shank and chuck roast, followed by natural release for 15 minutes.
- 16
After 15 minutes, carefully release the remaining pressure and remove the lid.
- 17
Transfer the beef to a large bowl, discard bay leaves, and shred the beef with forks.
- 18
Taste the birria and adjust seasoning with salt as needed.
- 19
Garnish the Instant Pot Birria with grated cheese, diced onion, and cilantro.
- 20
For optional tacos, heat a skillet and dip corn tortillas in the birria sauce.
- 21
Fry the tortilla in the skillet, layer with melted cheese and birria meat, then fold.
- 22
Garnish birria tacos with lime slices and serve immediately.
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