Birria Tacos Recipe Instant Pot
Introduction
Birria tacos have become a favorite for food lovers who enjoy bold flavors and comforting meals. Originating from the heart of Mexican cuisine, these tacos are filled with tender beef that has been slow cooked with spices until it melts in the mouth. The beauty of making them in an Instant Pot is how quickly the flavors come together without losing the authentic richness. A recipe that usually takes hours on the stove or in the oven can now be prepared in a fraction of the time, while still giving you that deep and savory taste. Families often prepare birria tacos for gatherings or special weekends because they not only satisfy the craving for spice but also bring everyone together at the table. The dipping broth, known as consommé, makes these tacos even more enjoyable. Each bite is juicy, flavorful, and comforting, making it hard to resist going back for another serving. Preparing this dish in an Instant Pot ensures that even on busy days, you can still treat yourself to an authentic meal that feels homemade with minimal effort.
Ingredients Needed
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| Beef chuck roast | 3 lbs | 2400 |
| Dried guajillo peppers | 6 | 100 |
| Dried ancho peppers | 3 | 60 |
| Onion | 1 large | 60 |
| Garlic cloves | 6 | 30 |
| Roma tomatoes | 3 | 75 |
| Bay leaves | 2 | 2 |
| Ground cumin | 1 tsp | 8 |
| Dried oregano | 1 tsp | 5 |
| Ground cinnamon | ¼ tsp | 2 |
| Apple cider vinegar | 2 tbsp | 6 |
| Beef broth | 4 cups | 40 |
| Corn tortillas | 12 | 600 |
| Shredded cheese | 1 cup | 400 |
| Olive oil | 2 tbsp | 240 |
Total calories will vary depending on portion sizes and toppings added.
Step-by-Step Cooking Instructions
- Soak dried guajillo, ancho, and arbol chilies in hot water until they soften.
- Blend the softened chilies with tomatoes, garlic, onion, spices, vinegar, and beef broth into a smooth sauce.
- Cut beef into large chunks and season with salt, pepper, and cumin.
- Turn on the sauté mode of the Instant Pot and brown the beef pieces in small batches.
- Pour the chili sauce into the pot and simmer for a few minutes to deepen the flavors.
- Return the beef to the pot, add bay leaves and extra broth, then coat everything well.
- Close the lid and pressure cook on high for forty five minutes.
- Let the pressure release naturally for at least fifteen minutes before opening the lid.
- Shred the tender beef in the sauce and prepare tortillas by dipping them in the consommé.
- Cook the tacos with cheese and beef until crisp, then serve with broth, onion, cilantro, and lime.
Tips for Customizing the Recipe
Different cuts of beef can be used depending on preference. Short ribs or beef shank add even more richness, while leaner cuts create a lighter version. For extra spice, add a dried chili de arbol to the sauce blend. Some home cooks prefer adding a touch of smoked paprika for a deeper aroma. If you enjoy more vegetables, carrots or potatoes can be simmered in the broth and served alongside the tacos. Cheese is optional, but it creates a creamy texture that pairs beautifully with the consommé. Using flour tortillas instead of corn makes the tacos softer and slightly sweeter, which some families enjoy.
Nutritional Information
A serving of two birria tacos with cheese contains around 600 to 700 calories, with about 35 grams of protein, 25 grams of fat, and 50 grams of carbohydrates. The consommé itself is low in calories yet rich in flavor. Since the dish uses whole ingredients, it provides essential vitamins such as vitamin C from tomatoes and antioxidants from chili peppers. Adjusting portion sizes and toppings can make the recipe fit different dietary needs.
Serving Suggestions
Birria tacos are best enjoyed hot with the consommé served in a small bowl for dipping. A squeeze of fresh lime enhances the flavors and cuts through the richness. Chopped onions, cilantro, and radishes can be sprinkled on top for freshness. For gatherings, serve the tacos with Mexican rice or a light cucumber salad on the side. A chilled glass of agua fresca or horchata makes the meal feel even more authentic. Leftovers can be stored in the refrigerator and reheated in a skillet, keeping the tacos crispy while still juicy.
Conclusion
A plate of birria tacos made in the Instant Pot delivers both convenience and tradition in one dish. The rich broth, tender beef, and crispy tortillas create a satisfying meal that feels festive yet achievable even on a busy weeknight. Sharing these tacos with family or friends brings joy to the table, making every bite worth the effort. Once you prepare them at home, it quickly becomes a recipe that you will want to repeat whenever the craving for bold Mexican flavors strikes.