The ultimate crispy Mexican street-style recipe is a must-try, and if you’re looking for that bold flavor and comfort in very little, you can easily make instant pot birria tacos. They’re truly fire-kissed and perfect.
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Instant Pot Birria Tacos : The Ultimate Crispy Mexican Street
Crispy birria tacos, originally from Mexico, have become a favorite across America with their succulent shredded beef, smoky chili sauce, and crispy cheese-filled tortillas, making them one of the best restaurant-style taco recipes. The best part is? You can easily make authentic birria tacos in your home kitchen in no time using instant pot.
With all the step-by-step instructions in this article, you can make incredibly delicious instant pot birria tacos with tender beef, deep spicy broth, melted cheese, and crispy tortillas.
Whether you’re making dinner for the family, hosting taco night, or just want to make something for yourself, these birria tacos are incredibly easy to make and will impress everyone.
What are birria tacos?
Birria tacos are traditionally Mexican-style tacos made by simmering meat in a flavorful chili broth. The meat is shredded, generously filled with cheese into tortillas, and then fried until crispy. They’re typically served with consommé, a thick, steeping broth made from the cooking liquid.
Traditional birria takes several hours to cook, but instant pot drastically reduces the cooking time and delivers a restaurant-quality taste.
Why will you love Instant Pot Birria Tacos?
- Insanely rich and authentic flavor
- Juicy shredded beef
- Super easy pressure cooker method
- Family-friendly comfort food
- Perfect for restaurant-style tacos at home
- Perfect for parties and game nights
How to make Instant Pot Birria Tacos Full instructions:
Ingredients for the beef:
- 3 pounds diced chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound beef short ribs or stew meat
- 1 tablespoon olive oil
Ingredients for the chili sauce:
- 6 garlic cloves
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 2 dried chipotle chilies
- 3 tablespoons apple cider vinegar
- 2 Roma tomatoes
- 2 cups beef broth
- 1 medium onion
All-purpose flour:
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1 teaspoon chili powder
- 2 bay leaves
Ingredients for tacos:
- Chopped onion
- Corn tortilla
- Lime slice
- Oaxaca cheese or mozzarella cheese
- Chopped cilantro
Kitchen essentials:
- Blender
- Instant pot
- Pressure cooker
- Sharp knife
- Cutting board
- Tongs
- Large skillet or skillet
How to Make Instant Pot Birria Tacos: Full Instructions:
1. Preparing the Toasted Peppers
- First, remove the stems and seeds from the dried guajillo and ancho peppers.
- Now use a pan.
- Prepare it over medium heat.
- Roast the peppers on all sides for about 30 seconds.
- Be careful not to burn them, or the sauce will become bitter.
- Transfer the toasted peppers to a bowl and cover them with hot water.
- Soak them for 12 to 15 minutes, until softened.
2. Roasting the Beef
- Now, prepare the Instant Pot on sauté mode and add olive oil.
- Sprinkle the beef pieces with salt and pepper.
- Continue to roast the meat in batches until browned on all sides.
- This step creates a deep flavor for the consommé.
- Remove the beef and set it aside.
3. Roasting the Vegetables
- In the same pot or skillet, roast:
- Garlic
- Onion
- Roma Tomatoes
- Continue cooking until lightly charred and softened.
- This gives the birria sauce its smoky restaurant flavor.
4. Making the Birria Sauce
- Place the roasted vegetables, softened chilies, vinegar, beef broth, and spices in a blender.
- Blend until smooth.
- The sauce should be thick, dark red, and silky.
5. Pressure Cooking the Birria
- Return the beef to the Instant Pot.
- Pour the chili sauce over the meat and add the bay leaf.
- Close the lid and cook on high pressure for 50 to 55 minutes.
- Once cooked, allow the pressure to release naturally for 15 to 17 minutes before opening the lid.
6. Shredding the Beef
- Carefully remove the beef from the broth.
- Finely shred with two forks until the meat is juicy and tender.
- Remove any stubborn pieces of fat or bones.
- The meat should separate easily.
7. Straining the Consommé
- For a smoother dipping broth, strain the cooking liquid through a fine-mesh strainer.
- Remove excess fat if desired, but be sure to leave some of the fat, as this enhances the flavor of the tacos.
8. Preparing the Tacos
- Use a pan.
- Heat over medium heat.
- Lightly dip each corn tortilla into the top layer of consommé, which is the delicious red oil.
- Place the tortillas on the hot pan.
Now add the following ingredients:
- Grated beef
- Green cilantro
- Cheese
- Sliced onion
- Fold the taco in half and cook until crispy on both sides.
- The tortilla should be slightly crunchy with melted cheese inside.
9. Serving hot
- Serve the tacos immediately with the following:
- Lime wedges
- Hot consommé for dipping
- Salsa
- Extra cilantro
- The crispy shell, combined with the succulent meat and a very flavorful broth, makes for a truly amazing taco.
Tips for the best instant pot birria tacos:
Don’t skip the searing:
Searing creates a deeper flavor and a richer broth.
Using chuck roast:
Chuck roast becomes very tender under pressure and shreds well.
Using corn tortillas:
Corn tortillas hold up well when fried and provide a richer flavor.
Toasting the chiles carefully:
Lightly toasting enhances the smoky flavor without any bitterness.
Add cheese wisely:
Oaxaca cheese melts perfectly, but mozzarella works well too.
Best Cheeses for Birria Tacos:
- These cheeses make excellent options:
- Mozzarella
- Oaxaca Cheese
- Mexican Blade Cheese
- Chihuahua Cheese
- Monterey Jack
Suggestions to Serve with Birria Tacos:
- You can use these items for your taco nights:
- Refried Beans
- Mexican Rice
- Chips and Guacamole
- Fresh Mango Salad
- Jalapeno Salsa
- Street Corn
Storage Suggestions:
Refrigerating:
Leftover beef and broth can be stored in separate airtight containers for up to 4 days.
Freezing: You can refrigerate the birria meat and consommé for up to 3 months.
Reheating:
Stovetop Method: Heat the meat in a skillet with a splash of consommé. Microwave Method: Once heated, reheat in approximately 30-second intervals.
Air Fryer Method: To make the tacos even crispier, reheat them in the air fryer.
Nutrition (per serving)
- Protein: 35g
- Calories: 520
- Fiber: 4g
- Carbohydrate: 20g
- Fat: 32g
FAQ
Answers to questions about Instant Pot Birria Tacos so you can correct mistakes while making them.
Q. Are Birria Tacos spicy?
They have a slightly medium heat. You can adjust the spice by adding chipotle peppers or reducing the heat.
Q. Can I use another cut of beef?
Absolutely! Beef brisket, stew meat, or short ribs work great.
Q. Can I make Birria Tacos in advance?
Absolutely! They taste amazing the next day.
Keep the meat and broth separate until ready to make.
Q. Why aren’t the tacos crispy?
It could be that your pan isn’t hot enough.
Cook over medium heat and don’t overcrowd the pan.
Q. Can I make them without an Instant Pot?
Yes! You can cook birria on low heat for 7 to 8 hours or simmer on the stovetop for several hours.
Q. What is consommé?
Consomé is the delicious broth created while cooking birria meat. It’s served on tacos.
Q. Can birria meat be refrigerated?
Absolutely! The shredded meat and broth can be frozen in separate freezer-safe containers.
Final Thoughts
Instant Pot Birria Tacos Gold combine Mexican flavor, a crispy texture, juicy shredded beef, and a rich consommé for a memorable meal. This keeps the process quick and easy without compromising the authentic taste of using an Instant Pot.
If you’re looking to make a cozy family dinner, hosting taco night, or creating trendy food content, this crispy birria tacos recipe delivers absolutely restaurant-quality results, so use your tortillas now, melt the cheese, and enjoy a delicious dip in rich consommé.