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Instant Pot Birria Tacos Recipe

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4.2 from 2 reviews

This Instant Pot Birria Tacos recipe features tender, flavorful slow-cooked beef chuck roast simmered in a rich, spiced chile broth, then shredded and stuffed into corn tortillas. The tacos are optionally enriched with melted cheese for quesatacos, crisped on a griddle, and served with fresh cilantro, diced onion, lime wedges, and a side of consommé for dipping. A perfect combination of smoky, savory, and tangy flavors made quick and easy with pressure cooking.

Ingredients

Beef and Seasoning

  • 3 1/2 pounds boneless beef chuck roast, cut into 12 pieces
  • 3 teaspoons kosher salt, divided, plus more as needed
  • 1 teaspoon freshly ground black pepper

Chiles and Aromatics

  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 large white onion, peeled and halved
  • 5 cloves peeled garlic
  • 1 (1-inch) piece fresh ginger, peeled and cut in half
  • 2 medium plum or roma tomatoes

Liquids and Spices

  • 5 cups water
  • 1/4 cup apple cider vinegar
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 5 cups beef broth
  • 4 sprigs fresh thyme
  • 1/4 cup avocado, grapeseed, or canola oil

Tortillas and Garnishes

  • 18 (about 6-inch) corn tortillas
  • 1 cup finely chopped fresh cilantro
  • 2 medium limes, cut into wedges
  • 1 pound shredded Chihuahua, Oaxaca, or Monterey jack cheese (optional for quesatacos)
  • Reserved 1/2 white onion, diced

Instructions

  1. Season the beef: Season the 12 pieces of boneless beef chuck roast (3 1/2 pounds) with 2 teaspoons of kosher salt and 1 teaspoon ground black pepper evenly on all sides.
  2. Prepare the chiles: Using kitchen shears, cut the stems from 4 guajillo and 2 ancho chiles, then remove the seeds to reduce bitterness and control heat.
  3. Cook the aromatics: Place the chiles, half the white onion (reserve the other half), the 1-inch piece of peeled fresh ginger, 5 peeled garlic cloves, 2 plum tomatoes, and 5 cups water into a 6-quart or larger pressure cooker. Set the cooker on the highest Sauté setting to bring the liquid to a boil and boil for 10 minutes to soften the chiles and infuse flavors.
  4. Blend the sauce: Turn off the pressure cooker. Using a slotted spoon, transfer the softened chiles, onion, garlic, tomatoes, and ginger to a blender. Add 2 cups of the cooking liquid from the pressure cooker, the remaining 1 teaspoon kosher salt, 1/4 cup apple cider vinegar, 1 teaspoon black peppercorns, 1 teaspoon dried Mexican oregano, 1 teaspoon cumin seeds, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Blend on high speed until a smooth sauce forms, about 1 minute.
  5. Strain the sauce: Fit a fine-mesh strainer over a large bowl and pour the blended sauce through it, pushing the mixture with the bottom of a ladle to extract as much liquid as possible. Discard the thick paste left in the strainer to achieve a smooth consommé.
  6. Sear the beef: Empty, wash, and dry the pressure cooker insert. Add 1/4 cup avocado oil and heat on the highest Sauté setting for 5 minutes. Add half of the beef pieces and sear until browned on several sides, about 8 to 10 minutes. Transfer seared beef to a plate and repeat with the remaining beef pieces.
  7. Pressure cook the beef: Return all seared beef and any juices to the pressure cooker. Add the strained sauce, 5 cups beef broth, and 4 fresh thyme sprigs. Lock the lid, ensure the valve is set to seal, and set to cook on HIGH pressure for 40 minutes. It will take an additional 15 to 20 minutes to come to full pressure.
  8. Prepare the toppings: While the beef cooks, dice the reserved half of the white onion. If you prefer a milder onion flavor, rinse the diced onion under cold water. Finely chop 1 cup fresh cilantro, prepare lime wedges, and shred 1 pound of cheese if using. Store all separately in the refrigerator until serving.
  9. Release the pressure naturally: When the 40-minute cook time ends, allow the pressure to naturally release for 15 minutes. Then, carefully quick release any remaining pressure by venting the valve.
  10. Shred the beef: Preheat the oven to 250ºF to keep tacos warm later. Use a slotted spoon to transfer all beef to a large bowl. Discard the thyme sprigs. Shred the beef finely using two forks, removing any fatty pieces. Taste the beef and cooking liquid (consommé) and season with kosher salt as needed; the flavor should be robust and well balanced.
  11. Dip the tortillas: Heat a griddle or large nonstick frying pan over medium heat (approximately 350ºF). Working in batches, dip each corn tortilla one at a time into the consommé, soaking briefly, then place the tortillas in a single layer on the hot griddle or pan.
  12. Fill the tacos: For quesatacos, sprinkle about 1/4 cup shredded cheese onto each tortilla first. Then, add about 1/4 cup of the shredded beef on one half of each tortilla. Drizzle with extra consommé for added moisture and flavor.
  13. Cook until crispy: Once the cheese melts, fold each tortilla in half to enclose the filling. Cook, flipping once halfway through, until the tortillas are browned in spots and crispy, about 5 to 6 minutes total.
  14. Keep the tacos warm and serve: Transfer cooked tacos to a baking sheet and keep warm in the preheated oven as you finish cooking the remaining tacos. Serve garnished with diced onion, fresh cilantro, and lime wedges, alongside small bowls of consommé for dipping.

Notes

  • Removing chile seeds reduces heat and bitterness but retain some for spicier flavor.
  • Use fresh lime wedges for added acidity and brightness when serving.
  • Cheese is optional but recommended for quesatacos to add creamy richness.
  • For milder onions, rinse diced onions under cold water before serving.
  • Beef chuck roast is ideal due to its marbling and tenderness after pressure cooking.
  • Consommé is flavorful broth perfect for dipping and soaking tortillas to enhance taste and texture.

Find it online: https://simpleplatter.com/instant-pot-birria-tacos-recipe/