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!
Be sure to click on the accessories list below to get the most out of your Instant Pot.
42 Comments
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!
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!
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?
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
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?
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.
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.
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?
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!
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.
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?
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?
Van
July 4, 2021 at 4:44 pm
Hi Chantel, glad you liked it! You can freeze the consome for a few months.
Chantel
July 5, 2021 at 7:43 am
Thanks I did.
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!!
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.
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!!
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?
Van
October 12, 2021 at 9:34 am
Hi Alyssa, I’d use more guajillo peppers