This is my take on birria tacos. So easy to make in the instant pot and so yummy too!
I know there are tons of birria recipes floating out there, I’ve tried too many to count!
And after trying those tons of different recipes, I have tweaked and changed up what my family likes and dislikes and this is how we like (and make) our birria tacos. This is NOT an authentic Birria recipe. But this version is really good and we make it often. This recipe is not very spicy at all. If you like yours more spicy, use more chilis! One of the these days I want to try it with all the fresh peppers instead of dried peppers.
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Before we get started here is some needed and helpful equipment to have on hand:
To cook the birria. I have the 8 quart, but you could use the 6 quart also.
This is helpful to separate the meat from the sauce so you can dip your tortillas before frying them.
I really like the silicone tongs, especially for handling tortillas that may tear easily.
Now we can get started on making the best birria tacos!
I usually use a frozen chuck roast for this birria tacos recipe. The cooking time for a frozen roast is 30 minutes per pound. If your beef roast is thawed out, you will need to adjust the cooking time to 20 minutes per pound.
Ingredients for the birria
- beef chuck roast
- dried pasillo peppers
- dried guajillo peppers
- dried chili de arbol peppers
- onion
- garlic cloves
- diced tomatoes
- cumin
- oregano
- paprika (can use hot or smoked paprika too!)
- salt
- bay leaves
First, remove seeds from peppers, peel the onion and chop it in half or quarters and peel the garlic. Spray your inner pot with cooking spray and add the peppers, onion and garlic and cover with water. Cook on high saute until just boiling, then turn it down to low and simmer for 15 to 20 minutes. When done, remove the onion, garlic and peppers and reserve the water in a separate bowl. Add the peppers, onion, garlic, tomatoes and the spices (except the bay leaves) to a blender. Add one cup of the reserved water and blend until smooth and combined.
Now, if your roast is thawed out. Go ahead and heat your instant pot back up on saute with about 1/4 cup of oil. When heated, go ahead and sear your roast on both sides for 3 to 5 minutes per side. Searing the roast is completely optional. If you don’t have time or don’t want to sear your roast, it’s okay to skip that step. After searing, remove the roast and set aside. Add a little of the reserved water in the pot and scrape any roast remnants. Then proceed with the next steps.
Place your roast in the instant pot and add blender ingredients on top, if needed, add more pepper water until roast is covered with liquid. Add 2 bay leaves and the lid to the instant pot and seal the vent. Cook on high pressure for 30 minutes per pound of roast, if frozen. 20 minutes per pound if thawed out. Let naturally come down from pressure. Remove roast and shred, then return the meat to the pot to keep warm.
While the roast is cooking, you can make the cilantro salsa dipping sauce. Take a red onion and chop it up and add it to a bowl. Chop a bunch of cilantro and add that to the onions, along with some lime juice. Fresh juice is best, but you can used the bottled stuff. Add a pinch of salt to taste, stir it all together and set aside.
Ingredients needed to make the birria tacos:
- Birria
- corn tortillas
- cheese (optional)
- oil for frying
When you’re ready to cook your tacos, drain the meat from the sauce and add the sauce to a shallow bowl or pan. I used a hand held strainer for this. Reserve some of that yummy sauce in a separate bowl to dip your crispy taco into!
Heat some oil in a pain or on your griddle and when the oil is hot, dip your tortillas in the sauce and then put them, one at a time, in the hot oil. If your pot or griddle is big enough, you can do more than one at a time. Cook for a minute or two and then flip. Now you’re ready for the meat and cheese.
Next, take some of the meat and lay it on one side of the tortilla and add cheese, if you’re using cheese.
Fold the other side of the tortilla over the meat and let it cook for a minute or two. Then flip it over and cook the other side until it gets crispy. You might need to flip them over a time or two until they reach your desired level of crispiness. Serve with extra birria sauce and cilantro salsa dipping sauce.
Looking for more Easy Instant Pot recipes?
4 Ingredient Tangy Ranch Chicken in the Instant Pot
Instant Pot Steamed Vegetables
Easy Shredded Chicken in the Instant Pot
Easy Instant Pot Mexican Chicken
Homemade Christmas Morning Chai Recipe in the Instant Pot
Let me know in the comments if you made this recipe! Comments, tips and suggestions are always welcome! Thank you for stopping by and don’t forget to Pin the recipe for later!
Easy Chuck Roast Birria Tacos in the Instant Pot
Make these super easy Chuck Roast Birria Tacos in the Instant pot
Ingredients
Birria
- 2 to 3 lb roast
- 3 dried pasillo peppers
- 3 dried guajillo peppers
- 5 (or more) dried chili de arbol peppers
- 1 onion
- 3 garlic cloves
- 1 can diced tomatoes
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp paprika (can use hot or smoked paprika too!)
- 1 tsp salt
Cilantro Salsa Dipping Sauce
- bunch of cilantro, chopped
- 1/4 to 1/2 cup of red onion (about 1 small onion)
- 1 cup lime juice
- salt, to taste
Tacos
- Birria meat
- 20 corn tortillas
- 1.5 cups of cheese (optional)
- oil for frying
Instructions
Birria
- Remove seeds from peppers, peel the onion and chop it in half and peel the garlic.
- Spray the pot with cooking spray and add the peppers, onion and garlic and cover with water. Cook on saute until just boiling, then turn it down to low and simmer for 15 minutes.
- When done, remove the peppers, onion and garlic from the water and put in blender and reserve the water in another bowl.
- To the blender add, the canned tomatoes, cumin, and salt. Blend until combined.
- Place roast in the bottom of the instant pot and add blender ingredients on top, if needed, add more pepper water until roast is covered with liquid.
- Add 2 bay leaves and the lid to the instant pot and seal the vent.
- Cook on high pressure for 30 minutes per pound of roast.
- When the roast is done, let your instant pot naturally come down from pressure.
- Remove roast and shred, then return the meat to the pot to keep warm.
Cilantro Salsa Dipping Sauce
- While the roast is cooking, make your dipping sauce by chopping the cilantro and adding it to a small bowl.
- Chop onion and add it to the cilantro.
- Add lime juice and salt to taste.
Tacos
- drain the shredded beef from the sauce and add the sauce to a shallow bowl or pan. Reserve some of the sauce in a smaller bowl for dipping, if desired.
- Heat some oil in a cast-iron skillet, frying pan, or griddle.
- When the oil is hot, dip your tortillas in the sauce and then put them, one at a time, in the hot oil. Cook one side for a few minutes, then flip.
- Next, take some of the birria meat and lay it on one side of the tortilla and add cheese, if you're using cheese.
- Fold the other side of the tortilla over the meat and let it cook for 1-2 minutes.
- Then flip it over and cook the other side until it gets crispy. You might need to flip them over a time or two until golden brown and they reach your desired level of crispiness.
Serve your crispy tacos with the cilantro salsa dipping sauce and reserved birria sauce.
Notes
Use any kind of onion. I use what I have on hand.
If you accidentally toss the cooking liquid, you can use beef broth. I've made that mistake before.
If you don't have a blender or a food processor, you can use an immersion blender.
You do not have to cook the inside of the tortillas. I find that the tacos are crispier by cooking both sides.
Store leftover tacos in airtight container in refrigerator for 2 to 3 days. Reheat in pan on stove with some oil, just like you were cooking them fresh. Until warmed through. They will crisp right back up.
Or you could freeze in a freezer safe container for 2 to 3 months. Thaw in the refrigerator then reheat on stove.
Store leftover meat and sauce in airtight container in the refrigerator for 3 to 4 days. Then just follow the above steps to make the tacos.
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