birria tacos recipe

Make this epic delicious Instant Pot Birria! You&#039;ll love the flavor explosion of juicy tender meat with melted cheese &amp; crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty birria de res and tacos de birria recipe.

Instant Pot Birria Tacos

beef

(30 milliliters) vegetable oil

(47.5 grams) dried ancho chilies

(13.5 grams) dried guajillo chilies ((sweet, smoky, not very spicy, 2500–5000 SHU))

chile

(200 grams) onion (, sliced)

(27 grams) garlic cloves (, chopped)

bay leaves

(2.4 grams) cinnamon stick (or ½ teaspoon (1 grams) cinnamon powder)

(2 grams) dried Mexican oregano or oregano

(3 grams) cumin seeds (, ground)

(1.8 grams) coriander (, ground)

(10 grams) tomato paste

(500 milliliters) unsalted chicken stock stock

(30 milliliters) apple cider vinegar

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

Salt & black pepper

corn tortillas

cheese Oaxaca cheese

White onion (, diced)

Cilantro (, finely chopped)

Lime

Prepare Dried Chiles

Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.

Toast Dried Chiles in Instant Pot

Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles&#039; aroma (~4 to 5 mins), remove and set aside the toasted chiles.

Brown Meat in Instant Pot

Brown Meat in Instant Pot: Wait until the Instant Pot says &quot;HOT&quot;. Pat dry your meat. Season one side of beef with salt &amp; black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt &amp; black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.

Saute Onions and Garlic

Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.

Deglaze Instant Pot

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Birria

Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank &amp; Chuck Roast Pieces (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25&quot; thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.

Blend and Shred Beef

Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves &amp; cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.

Season Birria

Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).

Garnish &amp; Serve Birria

Garnish &amp; Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.

Make Birria Tacos

Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they&#039;re too dry.*Pro Tip: If you&#039;re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

https://www.youtube.com/watch?v=rTMvVUfCuyQ

You gotta try these easy to make, epic delicious Birria Tacos in Instant Pot! You’ll love the flavor explosion as you bite into the juiciest tender beef with melted cheese & crispy tortilla. Elevate it to the next level when you dip the birria tacos into the rich sauce. Super tasty tacos de birria that will have you go back for more! 

Have fun cooking & enjoy these tasty Instant Pot Birria Tacos!

►Birria Tacos Recipe: https://pressurecookrecipes.com/instant-pot-birria/

►Instant Pot Carnitas: https://pressurecookrecipes.com/instant-pot-carnitas/
►Instant Pot Barbacoa: https://pressurecookrecipes.com/instant-pot-barbacoa-beef/

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Instant Pot JUICIEST Birria Tacos | MUST TRY Cheesy Birria Quesa Tacos!

Perhaps the greatest Mexican taco there is, the classic Birria Meat stew filled corn taco. And its real easy to do, even in the snow! Ya have to check this out..!

Birria Beef Tacos

Beef Shanks

Cilantro

garlic

onion

lime

chilies

thyme

oregano

cinnamon

salt

chipotle in adobo

tomatoes

beef broth

water

Corn Tortillas

Monterey Jack cheese

Salt and brown beef shanks, set aside.

Next remove seed and stems from chili peppers and add to dutch oven with some water. Steep over hot coals for 15mins.

Remove chilies from water and add to food processor. Add water to processor and adobo Chipotle then blend till mixture is really fine and paste like.

Next place dutch oven over coals and add Shanks with rough chopped onion, garlic,cinnamon, clove, thyme, bayleaf, oregano, diced tomatoes, and the chili paste.

Cook all ingredients in the dutch at 350° for 2.5-3hrs or until meat falls off the bone.

Next spoon some of that oil off the top of the braising liquid. This is important as your going to dip your tortillas into this oily mixture to add flavor and crisp the corn tortilla shell.

After dipping your shells you then give them a fry on your griddle top.

Place meat mixture inside with Monterey jack cheese. Fold shells over and cook both sides till nice and crispy. And its ok if the cheese falls out a bit as it adds to the texture.

Place taco on a fancy ass plate and serve with liquid from braising except you add some diced onion, cilantro, and fresh lime juice to your liquid.

Dip tacos in the dipping liquid and devour.

https://www.youtube.com/watch?v=TSBP4iM2JuA

These birria tacos are filled with juicy shredded meat and incredible flavors and they come with a rich birria consommé for dipping. They're meaty, cheesy, and out-of-this-world delicious. Honestly, this is definitely one of the best birria taco recipes you can make!

Birria Tacos With Consommé

Stew Meat (beef roast), cut in chunks

Pork Chops,

tbsp. Vegetable Oil

Big Ancho Chiles

Cherry Tomatoes

Chiles

white onion,

Garlic Cloves, peeled

tbsp. Mexican Oregano

tbsp. Ground Cumin

tbsp. Ground Coriander

Ground Cinnamon

Ground Cloves

Cinnamon Stick

Bay Leaves

Apple Cider Vinegar

Beef Stock (divided

6-8 Corn Tortillas

Red Onion, sliced

Lime Juice

Queso Fresco

Green Onions

Soak the ñoras or ancho chiles in warm water to make them soft.

Heat a dutch oven or large pot over medium-high heat on the stovetop and add the vegetable oil, beef roast, and pork chops.

Cook them until browned on every side and season with salt.

Add the ñoras, cherry tomatoes, chiles in adobo, onion, garlic clove, Mexican oregano, ground cumin, ground coriander, cinnamon, ground cloves, bay leaves, 3 cups of the beef stock, salt, and pepper.

Cover the dutch oven and transfer it to the oven. Bake for 2-3 hours, or until meat is soft.

Remove the meat from the oven and shred it with two forks.

Transfer half of the ingredients left in the dutch oven to a blender and blend to get a sauce (season with salt and pepper as needed).

Add 3 more cups of beef broth to the dutch oven, return to the oven and let it cook for 20 minutes more. You can serve this broth with or without the solids, transfer it to a small bowl, and top with cilantro.

Serve the corn tortillas with red onion, lime juice, queso fresco, shredded meat, and the sauce.

Identical to the ones I get a my fav restaurant!

Very authentic tasting and really delicious birria tacos.

So much good about these tacos. We all loved them!

Delicious tacos! Not the quickest to make but well worth it.

These were awesome! My dad especially loved them.

Best birria tacos around, I have tried a bunch of recipe but really like this one.

Easily the best taco recipe I have tried. The consommé is rich and flavor filled and taco meat is excellent.

A robust marinade made with rehydrated El Guapo&reg; Guajillo Whole Chili Pods and McCormick&reg; Street Taco Carne Asada Seasoning Mix takes the flavor of Taco-Tuesday-ready beef birria to the next level. Once meat is cooked (and tender enough to fork shred), tuck it into tortillas with cheese and cilantro. Pan fry birria tacos until crisp and dunk into extra consom&eacute; for a flavor explosion in every bite.

Beef Birria Tacos

El Guapo Guajillo Whole Chili Pods stemmed and seeded

Carne Asada Street Taco

(14.5 oz) diced tomatoes undrained

white vinegar

beef chuck roast

fresh cilantro

step 1

Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth. 

step 2

Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. 

step 3

Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven. 

step 4

Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)

step 5

To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.

step 6

Test Kitchen Tip:Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup fresh lime juice (from about 12 limes), 1 tablespoon kosher salt and 1 tablespoon sugar in tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.

step 7

To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1.PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL.SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving.CONTINUE as directed in Step 5. 

Learn how to make birria tacos at home with this cheesy beef taco recipe. Dip it in the birria consumé for a juicy bite.


How To Make Birria Tacos & Consumé

Vegan Birria Tacos with Consommé are delicious and highly addictive. All it takes is one bite and you&#39;ll be deeply hooked!

Vegan Birria Tacos with Consommé

tbsp Olive Oil

oz Oyster Mushrooms

½ ea White Onion (sliced)

ea Ancho Chili Pepper

ea Guajillo Chili Pepper (Note1)

Garlic (minced)

Tomato Puree (or two Roma Tomatoes diced)

tbsp Pure Maple Syrup

¼ tsp Ground All Spice

½ tsp Ground Cumin

¼ tsp Ground Cinnamon

½ tsp Dried Oregano

½ tsp Dried Marjoram

Salt

Vegetable Stock (low-sodium

ea Corn Tortillas

Vegan Cheese (grated)

Cut the Mexican dried chilies stems off and open and then remove the seeds. Tear them into smaller pieces by hand.

Start shredding oyster mushrooms by using your hands.

Heat the frying pan on medium-low heat with a tablespoon of oil, slightly fried the chili peppers for 2 minutes to bring out the fragrance. Then add sliced white onion, garlic, maple syrup and spices( ground all spice, ground cumin, ground cinnamon, dried oregano, dried marjoram), cook until onions become transparent. Pour in the vegetable stock, let it simmer for 2 minutes.

Transfer everything in the frying pan into the blender. Blend at high speed until the mixture becomes a smooth puree. Preserve one cup of Birria Consomé  for brushing tortillas and dipping for later use. Set aside.

Heat the frying pan on high heat with one tablespoon of oil, we gonna sauté the oyster mushrooms until golden brown color. ( a little bit over-cooked, as we want the chewy texture from cooked mushrooms). Add the birria sauce to the mushrooms, turn the heat to low, constantly stir and let it simmer for 2 minutes.

Heat up another pan on medium heat with oil. Place corn tortillas in the pan and brush them with our previously saved birria sauce. Flip and brush the other side. (If you like crispy taco, you do need more cooking oil to fry the tortillas. If not enough oil, they won&#39;t get crispy).

Place around a half cup of oyster mushroom mixture on each tortilla, and add a spoonful of vegan cheese on the top of the mixture.

Fold them into halves like tacos. ( You can watch the video on the recipe card for visual help.) Press the vegan birria tacos with a spatula and cook until the bottom of the tortillas are lightly browned and crispy. Flip them over so they crisp on both sides and the cheese is melted and gooey in the middle. Repeat the process until finished. Garnish with cilantro and lime wedges. Serve immediately when hot. 🌮🇲🇽

Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!

Birria Tacos Recipe

lbs chuck roast

lbs short ribs

white onion

garlic bulb (narrow top cut off)

carrots (each

guajillo chiles (stems

chicken bouillon

tsp chili powder

tsp Mexican oregano

tsp cumin

beef broth (or chicken broth)

white corn tortillas

quesadilla cheese

Tbsp fresh cilantro

In a large Dutch oven, add in the meat, onion, garlic bulb, carrots, bay leaves and dried peppers and cover the ingredients with water.

Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.

After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).

Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.

If necessary, strain the blended chilies to remove the skin bits and then return the blended chilies mixture back into the pot and stir in to combine.

Next, add in the chili powder.

Cover the pot and continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.

After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.

After the meat is shredded, use a ladle and skim off any excess grease that rises to the surface of the cooking liquid, then use the ladle to remove the broth from the pot into a large bowl on the side, this is the sauce you will use for making your tacos.

Time to assemble the tacos. To start grab a large cast iron skillet and heat on your stovetop over medium heat.

Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.

Then, in a ramekin add in additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your tacos. And enjoy!

https://content.jwplatform.com/videos/wDKm1A0P.mp4

Birria Tacos

Crock Pot Birria Tacos are tender shredded beef tacos in a corn tortilla with cheese and a rich chili consommé for dipping. Make these amazing tacos for a special occasion!

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Birria Tacos Recipe

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Top 7 birria tacos recipe recipes from across the web

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Instant Pot Birria Tacos

Birria Beef Tacos

Birria Tacos With Consommé

Beef Birria Tacos

Vegan Birria Tacos with Consommé

Birria Tacos Recipe

Crock Pot Birria Tacos

The most viewed birria tacos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine