There’s something magical about the aroma of spices wafting through the kitchen, isn’t there?
When I first discovered Instant Pot Birria Tacos, it felt like a culinary revelation.
This dish is not just a meal; it’s an experience that brings people together.
Perfect for a busy weeknight or a weekend gathering, these tacos are a quick solution that doesn’t skimp on flavor.
With tender beef chuck roast and vibrant toppings, you’ll impress your loved ones without spending hours in the kitchen.
Let’s dive into this delicious journey that’s sure to become a family favorite!
Why You’ll Love This Instant Pot Birria Tacos
These Instant Pot Birria Tacos are a game changer for any home cook.
They combine ease and speed without sacrificing taste.
In just over an hour, you can serve up a dish that’s bursting with flavor and tenderness.
The Instant Pot does the heavy lifting, allowing you to enjoy quality time with family or friends.
Plus, the customizable toppings make each taco a personal masterpiece!
Ingredients for Instant Pot Birria Tacos
Creating mouthwatering Instant Pot Birria Tacos starts with gathering the right ingredients.
Here’s what you’ll need:
Beef chuck roast: This cut is perfect for slow cooking, becoming tender and flavorful.
Olive oil: A staple for sautéing, it adds richness to the dish.
Onion: Chopped onion brings sweetness and depth to the flavor profile.
Garlic: Minced garlic adds a fragrant kick that elevates the dish.
Ground cumin: This spice offers a warm, earthy flavor that’s essential in Mexican cuisine.
Dried oregano: A classic herb that complements the beef beautifully.
Smoked paprika: Adds a subtle smokiness, enhancing the overall taste.
Chili powder: For a touch of heat and a rich color.
Salt and black pepper: Essential for seasoning and bringing out the flavors.
Beef broth: This forms the base of the cooking liquid, infusing the meat with flavor.
Bay leaves: They add a layer of aromatic flavor during cooking.
Dried guajillo and ancho peppers: These dried chiles provide a rich, complex flavor. Soak them to soften before blending.
Corn tortillas: The perfect vessel for your delicious filling, they add authenticity.
Fresh cilantro: Chopped cilantro adds a burst of freshness and color.
Diced onion: A crunchy topping that contrasts beautifully with the tender beef.
Lime wedges: A squeeze of lime brightens the flavors and adds zest.
For those looking to spice things up, consider adding jalapeños to the blender with the peppers.
If you prefer a different flavor profile, pork shoulder can be a great substitute for the beef.
Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Instant Pot Birria Tacos
Making Instant Pot Birria Tacos is a straightforward process that yields incredible results.
Follow these simple steps, and you’ll be on your way to taco bliss in no time!
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the sauté function.
Add a tablespoon of olive oil and let it heat up.
Once hot, toss in the chopped onion and sauté for about three minutes until it turns translucent.
Stir in the minced garlic and cook for another minute until it’s fragrant.
This step lays the flavorful foundation for your tacos!
Step 2: Brown the Beef
Next, add the beef chunks to the pot.
Sprinkle in the ground cumin, dried oregano, smoked paprika, chili powder, salt, and black pepper.
Brown the meat on all sides for about five to seven minutes.
This caramelization adds depth to the flavor, making your tacos irresistible.
Step 3: Prepare the Pepper Mixture
While the beef is browning, soak the dried guajillo and ancho peppers in two cups of hot water for about 15 minutes.
Once softened, blend the peppers with their soaking liquid until smooth.
This mixture is the secret sauce that gives your birria its rich, complex flavor.
Step 4: Pressure Cook the Beef
Pour in the beef broth and add the bay leaves to the pot.
Stir in the blended pepper mixture, ensuring everything is well combined.
Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
After cooking, allow for a natural release for 15 minutes before switching to quick release.
This method ensures the beef is tender and infused with flavor.
Step 5: Shred the Beef
Once the pressure is released, carefully remove the beef from the pot.
Use two forks to shred the meat into bite-sized pieces.
Strain the cooking liquid to remove any solids, then return the shredded beef to the pot.
Add some of the broth to keep the meat moist and flavorful.
Step 6: Assemble the Tacos
To assemble your tacos, heat a skillet over medium heat.
Dip each corn tortilla in the reserved broth, then place it in the skillet.
Add a generous amount of shredded beef, top with chopped cilantro and diced onion, and fold the tortilla in half.
Cook for about two minutes on each side until crispy.
Serve your tacos with lime wedges and a small bowl of the reserved broth for dipping.
Enjoy the explosion of flavors in every bite!
Tips for Success
Always let the Instant Pot naturally release pressure for tender meat.
For extra flavor, marinate the beef overnight with spices.
Use fresh tortillas for the best texture and taste.
Don’t skip the lime; it brightens the flavors beautifully.
Experiment with toppings like avocado or pickled onions for variety.
Equipment Needed
Instant Pot: The star of the show! A slow cooker can be used, but it will take longer.
Skillet: For crisping the tortillas; a non-stick pan works well.
Blender: Essential for making the pepper mixture; an immersion blender is a great alternative.
Cutting board and knives: For chopping and shredding ingredients.
Variations
Vegetarian Option: Substitute the beef with jackfruit or mushrooms for a plant-based twist.
Spicy Kick: Add fresh jalapeños or serrano peppers to the pepper mixture for extra heat.
Different Proteins: Try using chicken thighs or pork shoulder for a different flavor profile.
Gluten-Free Tortillas: Use corn tortillas to keep the dish gluten-free and authentic.
Slow Cooker Method: If you don’t have an Instant Pot, cook the beef in a slow cooker on low for 8 hours.
Serving Suggestions
Pair your tacos with a side of Mexican street corn for a delightful crunch.
Serve with a refreshing cucumber salad to balance the richness of the beef.
Enjoy with a cold cerveza or a zesty margarita for the perfect drink pairing.
Garnish with extra lime wedges and avocado slices for a vibrant presentation.
FAQs about Instant Pot Birria Tacos
Curious about Instant Pot Birria Tacos? You’re not alone! Here are some common questions that might pop up as you embark on this flavorful journey.
Can I use a different cut of meat for birria tacos?
Absolutely! While beef chuck roast is ideal for its tenderness, you can also use pork shoulder or even chicken thighs. Each option brings its own unique flavor to the dish.
How do I store leftovers?
Store any leftover birria in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist.
Can I make birria tacos ahead of time?
Yes! You can prepare the beef and store it in the fridge for up to two days before assembling the tacos. This makes it a great option for meal prep!
What can I serve with birria tacos?
These tacos pair wonderfully with sides like Mexican street corn, a fresh salad, or even some crispy tortilla chips. Don’t forget the lime wedges for that zesty finish!
Are birria tacos spicy?
The spice level can be adjusted based on your preference. If you like it mild, remove the seeds from the dried peppers. For a kick, add fresh jalapeños to the mix!
Final Thoughts
Creating Instant Pot Birria Tacos is more than just cooking; it’s about crafting memories.
The rich flavors and tender beef come together to create a dish that warms the heart and satisfies the soul.
Whether you’re sharing them with family on a busy weeknight or impressing friends at a gathering, these tacos are sure to be a hit.
The joy of watching everyone savor each bite is truly rewarding.
So, roll up your sleeves, gather your ingredients, and let the Instant Pot work its magic.
You’re just moments away from a taco experience that will leave everyone craving more!
Delicious and flavorful Instant Pot Birria Tacos made with tender beef chuck roast and served with fresh toppings.
Ingredients
Scale
3 pounds beef chuck roast, cut into large chunks
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
2 bay leaves
4 dried guajillo peppers, stems and seeds removed
2 dried ancho peppers, stems and seeds removed
2 cups water
12 corn tortillas
1 cup chopped fresh cilantro
1 cup diced onion
Lime wedges, for serving
Instructions
Set the Instant Pot to the sauté function. Add olive oil and let it heat up. Once hot, add the chopped onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the beef chunks to the pot and season with cumin, oregano, smoked paprika, chili powder, salt, and pepper. Brown the meat on all sides for about 5-7 minutes.
Pour in the beef broth and add the bay leaves. In a separate bowl, soak the guajillo and ancho peppers in 2 cups of hot water for about 15 minutes until softened. Once softened, blend the peppers with their soaking liquid until smooth.
Stir the blended pepper mixture into the Instant Pot with the beef. Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Once done, allow for a natural release for 15 minutes before switching to quick release.
Remove the beef and shred it using two forks. Strain the cooking liquid to remove any solids, then return the shredded beef to the pot with some of the broth to keep it moist.
To assemble the tacos, heat a skillet over medium heat. Dip each tortilla in the broth, then place it in the skillet. Add a generous amount of shredded beef, top with chopped cilantro and diced onion, and fold the tortilla in half. Cook for about 2 minutes on each side until crispy.
Serve the tacos with lime wedges and a small bowl of the reserved broth for dipping.
Notes
For a spicier kick, add a few jalapeños to the blender with the peppers.
Substitute the beef with pork shoulder for a different flavor profile.
