Get ready to embark on a culinary adventure with these mouthwatering Instant Pot Beef Birria Tacos! This Mexican delicacy is not just a meal; it’s an experience that combines tender, flavorful beef with a rich, spicy sauce that will have your taste buds dancing. In just over an hour, you can transform simple ingredients into a feast fit for any occasion. Whether you're hosting a taco night or simply craving a taste of Mexico, these birria tacos will steal the show. Trust us, once you try them, you’ll be dreaming about them long after the last bite!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs beef chuck roast
- 2 cups beef broth
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 8 corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Toast dried guajillo and ancho peppers in a dry skillet over medium heat for 30 seconds per side, being careful not to burn them. Remove seeds and stems, then place peppers in a bowl and cover with hot water to rehydrate for 15 minutes.
- Pat beef chuck roast dry with paper towels and season generously with salt, pepper, cumin, and oregano. Cut meat into large 2-inch chunks.
- Drain rehydrated peppers and transfer to a blender. Add chopped onion, minced garlic, and 1 cup of beef broth. Blend until smooth to create a rich chile sauce.
- Place seasoned beef chunks into Instant Pot. Pour blended chile sauce and remaining beef broth over the meat, ensuring all pieces are well-coated.
- Close Instant Pot lid, set valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes afterward.
- Remove beef and shred meat using two forks. Skim fat from cooking liquid and reserve for dipping tortillas.
- Dip corn tortillas into reserved cooking liquid, then place in a hot skillet. Add shredded beef, fold into tacos, and crisp both sides until golden brown.
- Serve tacos hot, garnished with fresh chopped cilantro and lime wedges. Serve remaining cooking liquid as a dipping sauce.
Tips
- Pepper Perfection: Toast the guajillo and ancho peppers just until fragrant—this enhances their flavors without burning them. Keep an eye on them to avoid any bitterness!
- Seasoning is Key: Don’t skimp on seasoning the beef. A generous amount of salt, pepper, cumin, and oregano will elevate the taste of your tacos significantly.
- Blend it Smooth: When making the chile sauce, ensure your mixture is blended until smooth. This will create a velvety sauce that clings beautifully to the meat.
- Pressure Cooking Magic: Allowing the Instant Pot to naturally release pressure for 15 minutes after cooking helps keep the beef tender and juicy.
- Crispy Tacos: For perfectly crispy tacos, dip the corn tortillas in the reserved cooking liquid before frying. This adds flavor and helps achieve that delightful crunch.
- Garnish Generously: Fresh cilantro and lime wedges are essential for serving. They add a burst of freshness that complements the rich flavors of the birria beautifully.
- Dipping Delight: Don’t forget to serve the remaining cooking liquid as a dipping sauce—it’s packed with flavor and takes your taco experience to the next level!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
