Instant Pot Birria Tacos
Birria is a word you may have seen pop up all over social media and even the menus of your favorite Mexican restaurants. But what the heck is it? Well, for starters it’s absolutely delicious and you HAVE to try it. The more technical definition of it is a flavorful, slow cooked stew made with chilis and other spices. Birria Tacos have become insanely popular – and with good reason. We decided to try our hand at an at home version made in the Instant Pot to save a little bit of time. Warning once you try these Instant Pot Birria Tacos, you and your entire family will become addicted! It’s quickly become of our favorite high protein recipes in the instant pot.
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The birria meat is this recipe is Whole 30 and Paleo friendly. If you’re following these diets, we recommend serving it over some crispy potatoes or even a baked sweet potato. It’s absolutely delicious! Bonus, you can also add it to your eggs in the morning for an extra punch of protein and flavor.
Instant Pot Birria Tacos Recipe Tips:
+ If you don’t have an instant pot, you can easily make this recipe in the slow cooker. Where it says to pressure cook for 50 minutes, simply slow cook for 4 to 5 hours on high or 9 to 10 hours on low. Then follow the rest of the recipe as directed.
+ The blend of chilis we use will give you the most authentic birria flavor. If you can’t find those exact ones, just substitute in your favorite dried chili pepper.
+ An immersion blender makes it so easy to blend up the chilis and make sure you get all the flavor incorporated into the sauce. If you don’t have one, simply scoop them into a blender with a little bit of liquid and blend, then stir that mixture back into the main sauce. Just be sure you let the liquid in the blender cool before you turn it on!! We don’t want to see any steam.
Instant Pot Birra Tacos
Ingredients
Birria Meat
- 2 dried Guajillo chiles
- 2 dried Ancho chiles
- 2 dried New Mexico chiles
- 4 lbs chuck roast, cut into 2-4” pieces
- 1 tbsp avocado oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1 tsp salt
- 13 oz can fire roasted tomatoes
- 3 cups beef broth
- 1 tbsp coconut aminos, or soy sauce
- 2 tbsp apple cider vinegar
To Serve
- corn tortillas
- oaxaca cheese, or mozzarella
- fresh cilantro
- green onions
Equipment
Instructions
- Remove the stems and seeds from all of the dried chiles.
- Turn the instant pot onto the sauté mode and add the chiles to the pot. Toast for about 3 minutes or until fragrant, stirring frequently. Remove from the pot.
- Add the avocado oil to the pot and season the chuck roast with a pinch of salt. Brown each piece of the meat for about 2 minutes per side. You may have to do this in 2 batches so you don’t overcrowd the pot. Remove from the pot.
- Add the onion, garlic, oregano, cumin, coriander, cinnamon, and salt. Sauté for about 3 minutes.
- Add the tomatoes, broth, coconut aminos, and apple cider vinegar. Stir to combine. Add the chiles back into the pot and stir again, then add the beef into the pot.
- Place the lid on and pressure cook on high for 50 minutes. Let natural release for 15 minutes.
- Remove the meat from the pot and shred, removing any excess fat
- Use an immersion blender to blend up the chiles in the liquid until a smooth broth forms. Placethe beef back into the pot with the liquid.
To Make the Tacos
- To make tacos, preheat a skillet over medium heat. Dip a corn tortilla into the broth mixture and place into the heated pan. Sprinkle a generous amount of shredded oaxaca, followed by aspoonful of the beef. Fold the tortilla over the beef and flip. Cook until each side is slightly crispy.
- Top with fresh cilantro and green onion and a bowl of birra broth on the side for dipping. Enjoy!
Notes
