Instant Pot Birria Tacos

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Dinner, Main Course Mexican
By Adapted from i am a food blog Serves: Makes about 12-16 Street Size Tacos
Prep Time: 30 Minutes, Plus Overnight Marinate Cooking Time: ~1.5 Hours Total Time: ~2 Hours, Plus Overnight Marinate

Crispy on the outside with such a great beef filling, melty cheese and fresh cilantro; Birria Tacos are easy and quick with the Instant Pot.


  • Marinade
  • 3 Dried Guajillo Chiles
  • 1 can Chipotle Peppers in Adobo
  • 1/4 cup Vinegar
  • 1/2 cup Crushed Tomatoes
  • 5 Cloves Garlic
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1.5 lb. Beef Shank or Short Ribs
  • 1 -1.5 lb. Sirloin or Chuck Roast, cubed
  • Birria Stew
  • 1 medium Onion, chopped
  • 1 Cinnamon Stick
  • 2-3 Bay Leaves
  • 6 Whole Cloves
  • Low Sodium Beef or Chicken stock to cover, about 1 quart
  • Birria Tacos
  • 4" Corn Tortillas
  • 1 medium Onion, chopped (or sliced scallions), optional
  • 1 Bunch Cilantro, chopped, optional
  • 1 cup Mexican Cheese, grated, optional




Pour hot water over the dried chiles to cover and let them sit for about 15 minutes. Meanwhile transfer the cubed beef and the short ribs to a container or medium bowl.


When the dried chiles have softened, slice off the stems (if needed) and rinse the seeds out of the chiles under running water. Add all of the marinade ingredients to a blender and blend until smooth.


Pour the marinade into the container with the beef and mix the marinade into the beef to fully coat the beef in the marinade. Cover and refrigerate overnight.

Birria Stew


Set the Instant Pot to sauté and pour in the 2 tablespoons of grapeseed or vegetable oil. Add the the diced onion and sauté until the onions are translucent and begin to brown. Turn off the Instant Pot and add the beef and all the marinade to the Pot.


Add enough chicken or beef stock to fully cover the meat. Then add the bay leaves, cinnamon stick and cloves.


Affix and lock the lid to the Instant Pot; set to Pressure Cook on high and set the timer for 45 minutes. After 45 minutes, let the steam naturally release for 25-30 minutes. While the Birria is cooking, prepare the taco toppings: grated cheese, chopped cilantro and sliced scallions.


After the steam release, use a spider skimmer to scoop the meat out of the braising liquid and transfer to a large bowl. Remove the bones from the short ribs and then use two forks to pull the meat apart. Taste the meat and sprinkle with kosher salt if needed.

Birria Tacos


Get a cast iron skillet heating with a tablespoon of oil over medium heat. Or use a nonstick skillet with a drizzle of olive oil. I am using 4-inch street style corn tortillas. Dip the entire tortilla in the braising liquid and lay the dipped tortilla in the skillet.


Place about 2 tablespoons of the pulled beef on one side of the tortilla, top with the cheese, cilantro and scallion. Then use a spatula to fold the tortilla over the toppings and press to close.


Prepare a second tortilla in the same way and when you press to close the second one, flip the first one. Repeat to make as many Birria Tacos as desired. Let each side fry until golden brown with a crispy exterior. Set a sheet tray or serving dish alongside to catch the finished tacos.


Serve Birria Tacos with a ramekin or small dish of the braising liquid as a taco-dipping sauce.