Instant Pot Birria Tacos with Consomé Recipe

September 14, 2020Van
Blog post

Prep time: 40 minutes

Cook time: 50 minutes

Serves: 25-30 Tacos

Growing up in SoCal I had access to the best authentic Mexican food, there were spots that were just as good or better than places you’d find in Mexico.  Birria Tacos had started to gain popularity in the last few years and it’s no surprise – they are AMAZING! Birria Tacos are made from a Mexican Beef Stew (traditionally goat) – beef roast is cooked in a flavorful, spiced broth until it’s fall apart tender. Then you dip the corn tortillas quickly in the broth, stuff it with Oaxaca Cheese and shredded beef and pan fry them until they are crispy. The tacos are served with a bowl of the amazing broth to use as a dip for the tacos. It’s no wonder that foodies all over the world are going nuts over this dish!  You save hours of cooking time using the Instant Pot, I adapted and converted a recipe from Claudia Regalado’s YouTube channel, check out her original stove top recipe here and be sure to subscribe to her channel for awesome Mexican recipes. If you make this recipe, be sure to tag me on Instagram


Look for these chili peppers in the Mexican section at your local market or go check out your local Latino market.Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

I usually omit Chile de Árbol because I want it to be mild for my kids, if you want a spicy kick be sure to include themInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

The beef is fall apart tender and shreds very easilyInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consome Recipe - Birria Quesa Tacos Con Consomé

Quickly dip one side of the tortillas in the broth or use a pastry brush to coat one sideInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consome Recipe - Birria Quesa Tacos Con Consomé

Pan fry until they are crispy, if they don’t seem to crisp up, it means you need more oil in your panInstant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

In Southern California, Mexican Restaurants & Food trucks offer Birria Ramen.  Boil Instant Noodles in water until done (use package cooking time & don’t use seasoning packets), drain out all the water and add consomé broth.  Perfect way to use up the extra broth!Birria Ramen

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Instant Pot Birria Tacos with Consomme Recipe - Birria Quesa Tacos Con Consomé

Be sure to click on the accessories list below to get the most out of your Instant Pot.
Best Instant Pot Accessories List

Print Recipe

Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé

  • Prep time: 40 minutes
  • Cook time: 50 minutes
  • Serves: 25-30 Tacos

Birria Quesatacos con Consomé



  • 25-30 Corn Tortillas
  • Oaxaca Cheese, shredded (or substitute with Monterey Jack)
  • Vegetable Oil for frying
  • 1 Bunch Cilantro, chopped
  • 1 Onion, diced
  • Lime wedges


  • 1)

    Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

  • 2)

    Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

  • 3)

    Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!

    *If you make these, please leave a comment down below and let me know what you thought of it 🙂

↓ Supplies to make this recipe ↓



  • Maria Perez

    December 18, 2020 at 10:22 pm

    I made this and it was a hit! Super easy in the instapot, thanks for sharing!

    1. Van

      December 18, 2020 at 10:23 pm

      Awesome, glad to hear that Maria!

  • Moeso Sad

    December 22, 2020 at 3:12 pm

    Begging my bestie Clarissa ( Who is 2nd generation Mexican) to help me find the spices for this dish and create this wonder, as I am dying to finally try Birria tacos. She literally mocked me in a nasally accent as she read off the list of ingredients after much resistance. I cannot wait to see her face once she tries them so I may win this battle of aholes. Happy quarantining people.

  • Jen

    December 26, 2020 at 6:37 pm

    I made these!! Super easy and really yummy! Thanks for the recipe! 🙂

  • Isaias

    December 31, 2020 at 12:17 pm

    D.E.L.I.C.I.O.U.S. Not much more needs to be said. This is the first recipe that has made me feel the absolute need to leave a like and comment. I followed the recipe almost to a T, except I ran out of cumin so I used ground coriander :(, and I I used 5 chiles de árbol instead of 3 for a tad bit more spice. I found that spice level to be perfect. Still much less spicy than tobacco hot sauce but just enough of a kick. Even with the sub, the final product came out SUPER good. AMAZING flavor and 1/4 of the time of a standard crock pot cook. Thanks for this recipe!

    1. Kristina Williams

      January 3, 2021 at 10:29 pm

      Made these tonight….turned out AMAZING! This is only my 2nd meal in the instapot. SUPER EASY! Thank you for the recipe!

  • JL

    January 2, 2021 at 7:04 pm

    Holy moly! Cannot recommend enough!! My husband and I recently discovered the taste of delicious tacos de birria in New Mexico! Naturally, with covid19 still surging, it’s harder to go out to enjoy yummy food! This recipe absolutely hit the spot!!! YUM! If you can get these chiles, you should make this asap!! Thank you SO much for sharing!!

  • Roach Coach

    January 3, 2021 at 7:09 pm

    I just received my first Ninja Foodi XL today, and a few hours later I had a fantastic meal and the house smelled lovely! I’d post a pic if I could!! I shared the recipe on instagram and Facebook. Thanks!

  • Patty

    January 24, 2021 at 6:34 pm

    I got an Instant Pot last weekend and decided that I would make birria tacos in it today. So far, I’ve only made rice in my IP. These tacos were SO GOOD!!! I chile de arbol since I wasn’t sure on the heat level. Next time, I’ll add one Chile. The consommé was so flavorful! Definitely a keeper!!

  • Kara Chevrier

    January 28, 2021 at 1:03 pm

    This looks so delish but is it as spicy as it sounds with all those chilis in it?

    1. Van

      January 28, 2021 at 3:00 pm

      Hi Kara, it’s not spicy, it sounds like it would be because there are a lot of chilis, but the seeds are all removed. My 2 year can eat this fine, so you should be fine unless you are extra sensitive to spice

    2. Aarun

      February 14, 2021 at 2:24 am

      Oh. My. Goodness. These tacos are a life changer! Had never tried birria tacos before! Holy moly there is so much flavor in the dipping sauce. I got the pan really hot and made them really crispy and they were perfect!! TRY THIS RECIPE

  • Kim Sims

    January 29, 2021 at 8:14 am

    If I wanted to double the recipe would I double the peppers as well? Or just add more meat?

    1. Van

      January 29, 2021 at 5:48 pm

      Hi Kim, you should be fine just adding more meat. Add a little more salt to the beef when you’re shredding it. Hope you enjoy!

  • Miranda Nguyen

    February 4, 2021 at 1:35 am

    I don’t have a blender. My mom has an immersion blender, can I use that straight in the instant pot for step 1? Thank you.

    1. Van

      February 4, 2021 at 5:45 am

      Hi Miranda, yes you can use an immersion blender directly in the pot. Hope you enjoy!

  • Renee

    February 6, 2021 at 7:45 am

    What size instant pot did you use for this? I have an 8 qt pot, do I need to alter any of the quantities for a larger pot.

    1. Van

      February 6, 2021 at 8:07 am

      Hi Renee, I have an 8qt – it’s the same recipe for the 6qt or 8qt. Hope you enjoy!

  • Allison

    February 22, 2021 at 8:45 am

    My boyfriend prepared this for us and it was amazing. We skipped the tortilla shells and opted to served over rice. Simply fantastic, aromatic flavors and truly satisfying! As we say, this one is a KEEPER!

  • Dallas Ritchie

    February 26, 2021 at 2:30 pm

    Just wondering you don’t say to stem and remove the seed is it necessary to do that most all recipes say too?

    1. Van

      February 26, 2021 at 2:34 pm

      Hello, it’s listed to remove stems & seeds next to all the chili pods in the ingredient list. I remove the seeds, it’s not necessary, but the broth will be quite spicy if you leave them in

  • Dallas Ritchie

    February 26, 2021 at 6:22 pm

    Sorry just didn’t read it that well I’m use to see it the instructions.

  • Nicole

    February 28, 2021 at 8:23 am

    I know this is a instant pot page but can this be done stove top or in a crock pot? Thanks!

    1. Van

      February 28, 2021 at 11:33 am

      Hi Nicole, you can cook this in the slow cooker for 6 hours.

  • Audel De La Torre

    March 4, 2021 at 6:01 pm

    If I plan to only use half the amount of meat do I also need to use half of the ingredients? TIA.

    1. Van

      March 4, 2021 at 9:29 pm

      Yes, I would use half of all the ingredients.

  • Stephanie

    March 16, 2021 at 8:00 pm

    So delicious I made this twice in the last month! I substituted 2 tablespoons of tomato paste instead of tomatoes and replaced the steak with pork shoulder the second time and got equally great results!

  • Ali

    June 15, 2021 at 8:05 am

    If I wanted to add double the meat would I double the ingredients and cook the same amount of time?

    1. Van

      June 15, 2021 at 12:44 pm

      Hello, you can just add more meat without having to double the ingredients, this makes plenty of broth, so there’s always a ton left over if you’re making just 3lbs, so I think it should be fine if you add more meat, just double the salt in step #2 when you shred the beef. (unless you want a lot of broth, then you should double all of the ingredients)

  • Chantel

    July 4, 2021 at 4:29 pm

    Yummy making again can you save the beef consume after or freeze?

    1. Van

      July 4, 2021 at 4:44 pm

      Hi Chantel, glad you liked it! You can freeze the consome for a few months.

      1. Chantel

        July 5, 2021 at 7:43 am

        Thanks I did.

        1. Briand Mckellip

          September 2, 2021 at 12:42 pm

          I seen a good idea for left over consome, pour it over plain ramen noodles

  • Hannah

    July 14, 2021 at 11:28 pm

    I had this visiting my sister and it was so delicious!! I want to make it at home, but do not have several of the chiles in my local stores. I do have the ground varieties and was wondering if those could be used in place of the whole chiles and if so, how much? Thank you!!

    1. Van

      July 23, 2021 at 2:36 pm

      Hi Hannah, I haven’t tried making them with ground peppers, so I’m not sure what the measurements would be.

    2. Carisa

      August 27, 2021 at 8:50 pm

      I found the perfect variety pack of the dried peppers needed on Amazon!

  • Melissa Atkinson

    July 24, 2021 at 1:28 pm

    I’ve made these 4x. They always come out great!

  • Tim

    September 28, 2021 at 8:54 pm

    Thanks for the really simple instructions, great supply list, and beautiful photos. I made this tonight on the recommendation of my (adventurous) daughter. Lucky for me that Mexican House of Spice in Victoria, BC. has all the ingredients needed! The only deviation I made was using 4 teaspoons of salt instead of 5 in the sauce and I think my version was under-salted! Trust this recipe.

  • Tony

    October 9, 2021 at 6:59 pm

    I’m speechless! This came out outstanding, we made it tonight for the Fury VS Wilder fight and I must say I feel like I’m king of the house for day Love it!!

    1. Van

      October 9, 2021 at 7:36 pm

      That’s awesome to hear! I think these are more delicious than what you can get at a lot of restaurants

  • Alyssa

    October 12, 2021 at 9:32 am

    I’m currentlyinf trying to make them and cannot find New Mexico Chile pods anywhere! Can i omit this or can i substitute for something or add more guajillo peppers?

    1. Van

      October 12, 2021 at 9:34 am

      Hi Alyssa, I’d use more guajillo peppers

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