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.
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 them
The beef is fall apart tender and shreds very easily
Quickly dip one side of the tortillas in the broth or use a pastry brush to coat one side
Pan fry until they are crispy, if they don’t seem to crisp up, it means you need more oil in your pan
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!