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Instant Pot Birria Tacos Recipe

Instant Pot Birria Tacos

  • Author: sofia
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves approximately 6 people 1x
  • Category: Dinner
  • Method: Pressure Cooking
  • Cuisine: Mexican

Description

Instant Pot Birria Tacos are a flavorful and comforting dish that brings together tender beef, melted cheese, and warm corn tortillas, all served with a rich broth for dipping. Perfect for any occasion—from family dinners to casual get-togethers—these tacos are not only delicious but also easy to prepare thanks to the Instant Pot. The combination of spices and savory broth creates an unforgettable dining experience that will leave everyone craving more.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 3 ancho chiles, stemmed, seeded, and deveined
  • 4 guajillo chiles, stemmed, seeded, and deveined
  • 1 medium onion, quartered
  • 4 plum tomatoes, quartered
  • 4 cloves garlic
  • 1 bay leaf
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon oregano
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup water
  • 1 teaspoon fine sea salt
  • 2 cups cold water
  • 1 tablespoon white vinegar
  • 1 pound bone-in beef short ribs
  • 2 pounds boneless beef chuck, cut into 2-inch pieces
  • 1 ½ teaspoons fine sea salt
  • 6 cups water
  • 24 corn tortillas
  • 16 oz shredded Monterey Jack cheese
  • Diced onion
  • Minced cilantro

Instructions

  1. Heat the oil in your Instant Pot on Sauté mode – High until shimmering.
  2. Add the ancho and guajillo peppers. Toast for about 1 minute.
  3. Stir in onion, tomatoes, garlic cloves, spices (cinnamon, bay leaf, black pepper, cumin, coriander, oregano, cloves), water, and salt.
  4. Lock the lid and pressure cook on high for 4 minutes; then quick release.
  5. Pour contents from the Instant Pot into a blender.
  6. Add 2 cups cold water and white vinegar.
  7. Securely cover the blender lid with a towel to avoid hot splashes.
  8. Blend until completely smooth for about 1-2 minutes.
  9. Wipe out the Instant Pot or use another inner pot if available.
  10. Season beef short ribs and chuck with salt; place in pot.
  11. Pour in blended adobo sauce and stir well to coat meat.
  12. Add 6 cups of water; stir again then lock the lid.
  13. Pressure cook on high for 45 minutes; allow natural pressure release for 20-30 minutes.
  14. Unlock lid; use a slotted spoon to remove beef and place it on a platter.
  15. Shred beef using two forks.
  16. Heat frypan over medium-high heat; warm tortillas one at a time until softened.
  17. Dip each tortilla into the broth then return to griddle; top with shredded cheese first then beef.
  18. Fold tortillas in half and cook until golden brown on both sides.
  19. Ladle out broth into mugs for dipping alongside your assembled birria tacos topped with diced onion and cilantro.

Nutrition

  • Serving Size: 2 tacos (approximately 200g)
  • Calories: 420
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 95mg

Keywords: For a spicier kick, add more chiles or spicy salsa when serving. Substitute chicken or turkey for a lighter protein option, adjusting cooking time accordingly.

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