Easy Instant Pot Birria Tacos
These tasty Instant Pot Birria Tacos are easier to make than you think! The meat is fall-apart tender and so rich and flavourful.
Servings: 8 servings
Calories: 568kcal
Ingredients
- 4 tbsp olive oil divided
- 1 onion peeled and chopped
- 6 cloves garlic
- 1 plum tomato chopped
- 1/4 cup minced chipotle peppers in adobo sauce
- 1 tbsp chili powder
- 1 tsp oregano
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups beef broth
- 2 tbsp apple cider vinegar
- 3 lb chuck roast cut into large 3 inch pieces
- 1 cinnamon stick or 1/2 tsp cinnamon
To serve
- 18 corn tortillas
- 1 cup grated mozzarella cheese
- 1/2 onion diced
- 1/4 cup chopped cilantro
- Lime wedges
Instructions
- Heat 1 tbsp olive oil in the Instant Pot on saute mode. When hot, add onion, garlic and tomato, sauteeing for 5 minutes until softened. Add chipotles, spices and salt & pepper, sauteeing another minute until fragrant.
- Add mixture to a blender and blend with beef broth and apple cider vinegar until combined.
- Meanwhile, season beef chunks generously with sea salt and heat remaining 2 tbsp olive oil in the Instant Pot. Add beef when oil is hot, cooking for 2 minutes per side until a nice sear develops.
- Add the blended sauce and cinnamon, then turn off saute mode. Cook on high pressure for 45 minutes then let the pressure naturally release.
- Remove lid once safe to do so, then remove beef from the Instant Pot and shred with 2 forks. Remove cinnamon stick if using. Finally, remove 2 cups of the sauce, then add beef back to the pot.
- Heat a large skillet over med-high heat, then lightly coat each corn tortilla in the fat floating on top of the reserved sauce. Add a bit more olive oil to the skillet, then add 2 corn tortillas at a time, cooking on one side (do not flip!) for 1-2 minutes until lightly toasted.
- Fill each with a bit of beef, topping with cheese. Fold corn tortilla over, then fry for 2 minutes per side.
- Remove each tortilla from heat, then sprinkle with diced raw onion, cilantro and lime wedges. Serve by dipping in reserved sauce and enjoy!
Notes
Nutritional info includes corn tortillas, sauce, cheese and other toppings.
Corn tortillas are best for this recipe, but flour tortillas would also work.
Make the sauce and/or beef a few days in advance to cut down on prep time.
Store leftover tacos in the fridge for 3-4 days. Reheat in the microwave, on the stovetop or in the oven for 10-12 minutes at 400°F.
Freeze the birria meat on its own for up to 3 months. Defrost in the fridge then reheat on the stovetop or in the microwave.
Nutrition
Calories: 568kcal | Carbohydrates: 32g | Protein: 41g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 896mg | Potassium: 822mg | Fiber: 6g | Sugar: 2g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 5mg