Instant Pot Birria Tacos

Instant Pot Birria Tacos are a delicious pairing of two classic Mexican dishes.

I grew up eating Birria de Chivo (or goat meat) that had been cooking for hours in a clay oven. This traditional Mexican stew is often served for special occasions – like on my quinceañera.

Many years ago (before it got trendy), I adapted the original goat recipe in this beef birria recipe – Slow Cooker Birria de Res recipe.

Here, I’m going to teach you how to make these cheesy quesabirria tacos in far less time, using an instant pot.

Ingredients

• chuck roast
• water
• garlic cloves
• Monterey Jack
• guajillo chiles
• ancho chiles
• whole cloves
• Mexican oregano
• cinnamon sticks
• beef bouillon
• olive oil
• bay leaves
• salt and pepper
• dried thyme

Yes, you will need all these ingredients. You’ll also need an Instant Pot.

Please note that the water is only there for reference. You will need more water than shown in the picture.

How to Rehydrate Dried Chiles

• Remove the stem from the guajillo peppers and ancho chilies.
• Open the chile in half and remove the seeds.
• Place in a stock pot and repeat with all the chiles.

What you see here is how to rehydrate any dried chiles.

Throw the seeds and stems away. We will not be needing them anymore.

• Pour water into the stockpot.
• Bring to a boil over medium heat.
• Cover and remove from heat.

This is the fastest way of rehydrating chiles.

Another way is to pour boiling hot water over the dried chiles and let them sit.

Cold Water Rehydration Method

OR, if you have time, pour cold water. Definitely, the least favorite method because it takes a minimum one hour, but it does save you from cleaning an extra pot.

How to Make the Chile Sauce

• To a blender, add the cinnamon, garlic, salt and pepper, thyme, cloves, and oregano.
• Add the rehydrated chiles and beef bouillon.
• Pour in the water.
• Blend at high speed until smooth. Set aside.

Here’s a great idea!

Make the sauce ahead of time. You can even freeze it in an airtight container and take it out when needed. Since the chile flavor is dominant, you won’t taste any freezer burn.

How to Cook the Beef

• Cut and season meat into large pieces.
• Heat a tablespoon of oil in the instant pot.
• Sear the beef on all sides.
• Remove the browned meat.

Some people will skip this step. Searing the meat will develop an extra layer of flavor that you don’t want to miss out on.

When it comes to choosing the cut of your birria meat, chuck roast, beef shank, or even short ribs.

Adding the Sauce

• Strain the sauce into the pot.
• Add water.

Straining really depends on your blender.

There are fancy blenders nowadays like this Vitamix that blend everything and do not require straining.

To make a thicker sauce, add 1 tablespoon tomato paste.

• Add the beef bouillon.
• Gently scrape the bottom of the instant pot.
• Add the bay leaves and return the beef.

Using a spatula, scrape to release those flavors stuck at the bottom of the Instapot.

A traditional ingredient in Mexican cooking is beef bouillon, but you can also use a beef base instead.

• Put the lid on the instant pot.
• Move the valve to Sealing. Set the time.
• Once the buzzer goes off, carefully move the valve for a quick release.

The meat needs to be tender and falling apart. High pressure will do the trick.

Cooking Times for Different Sizes of Beef

For 4 lbs of beef, press Pressure Cook, and set the time to 50 minutes.

For 3 ½ lbs of beef, press Pressure Cook, and set the cook time to 45 minutes.

Once the buzzer beeps, move the valve to Venting.

After it’s done venting, the meat is ready.

• Take the beef out of the pot.
• Shred the juicy tender meat.

Consommé is the soup that is made from the beef cooking liquid. This “birria juice” is extremely flavorful and nutritious.

Some restaurants in Mexico will even serve you a bowl of consommé as a starter.

In this case, we are using it for dipping the quesabirria tacos and help “fry” the tortillas.

Got leftovers? Try Birria Ramen.

How to Make the Tacos

• Brush oil all over the skillet.
• Dip the tortilla in the broth inside the instant pot (or consommé).
• Place the tortilla on the skillet.
• Add the shredded meat and plenty of cheese.

Quesatacos

Loosely translated “Quesatacos” are cheesy tacos. They are tacos stuffed with a protein like shrimp as in Tacos Gobernador, or in this case, beef.

Cheese is added and then pressed down to create the crispy cheesy edges. I highly recommend using Monterey jack, Oaxaca cheese, or mozzarella cheese. Something that melts well.

These are not fried tacos… per se

These quesa tacos are not deep fried as in Potato Tacos Dorados or Ground Beef Taquitos. Instead, we use an oiled skillet and the fat from the consommé to create a crunchy taco.

• Turn half the tortilla to create the taco.
• Add more of the birria broth from inside the instant pot.

Handmade corn tortillas are best. Kinda hard for some, I know… For store-bought tortillas, use the tortillas that are in the center of the package, not the ends.

The top and the bottom ends of the plastic package form condensation, making the tortillas wet. Oil and water do not mix.

These wet tortillas will fall apart when trying to assemble the birria tacos.

• Press down on one side of the tortilla.
• The cheese should come out of the taco and get crispy.

Cheese smushed out creates crispy edges – that’s the best part! Generously add consommé while cooking tacos for added flavor. Fat helps fry and crisp up the tortilla.

Frequently Asked Questions

What is Birria in English?

There is no literal translation for the word “birria.” The word “birria” refers to a beef stew that originated in the State of Jalisco. It’s often referred to as Mexican beef stew or Mexican meat stew.

How do you eat Birria tacos?

Add white onion or diced yellow onion, lime wedges, and cilantro to the consommé. Grab the taco with one hand. Dip the taco in the consommé. Take a bite out of the dipped part. Dip again until the taco is done.

What is the difference between Birria and barbacoa?

Birria and barbacoa are very similar. However, birria is a stew. Barbacoa is usually made with chile sauce but cooked in a hole with hot coals. It is not as juicy as birria.

Serve With:

• Arroz Mexicano
• Refried Beans
• Chiles Toreados
• Horchata

Once you try this recipe, your Taco Tuesday will be better than anything on food trucks.

Serve with the birria sauce remaining in the instant pot, or the consommé. Dip away!

You’ll love Instant Pot Birria Tacos. Dipping these cheesy delights in the beef consommé will make this your favorite way to enjoy this delicious birria recipe.

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