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Birria taco is ready to be dipped into consommé, showing the plled beef and glossy red broth.

Instant Pot Birria Tacos (Quesabirria)

These Instant Pot Birria Tacos are loaded with tender shredded beef, melted cheese, and rich chili-infused consommé. Crispy on the outside and juicy on the inside, they're an easy and flavorful Mexican favorite made in a fraction of the traditional cooking time.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 birria tacos
Course: Main dish
Cuisine: Mexican
Calories: 340
Ingredients Method

Ingredients
  

Step 1 Ingredients to sear
  • 3 lbs beef chuck roast cut into large chunks
  • oil for searing
  • salt to taste
Step 2 Ingredients to boil
  • 2 dried ancho chilies seed removed
  • 3 dried Guajillo chiles seed removed
  • 1 dried arbol chili seed removed
  • 1 large tomato cut in chunks
  • 1 large onion cut in chunks
  • 6 garlic cloves peeled
  • 1/2 cup water
Step 3 Ingredients to blend
  • 4 cloves
  • 6 peppercorns
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1/2 cinnamon stick
  • 1 tbsp apple cider vinegar
Step 4 Ingredients to cook
  • seared beef step 1
  • blended sauce step 2
  • 3 cup beef/veggie broth or water
  • 2 bay leaves
Step 5 Ingredients to assemble
  • 16 tortillas corn or wheat
  • 2 cup mozzarella, tex-mex, or oaxaca cheese shredded and as need
  • onion finely chopped
  • tomato finely chopped
  • cilantro finely chopped
  • 1/2 lime juice

Method
 

  1. Sear the Beef
    Turn the Instant Pot to Sauté mode. Add oil and sear the beef chunks on all sides until browned. Remove and set aside.
  2. Prepare the Chile Sauce
    On the same instant pot, add the chilies, tomato, onion, garlic, and water. Cook for a few minutes until softened then transfer everything to a blender.
    Add the cloves, peppercorns, oregano, cumin powder, paprika powder, cinnamon stick, and apple cider vinegar. Blend until completely smooth.
  3. Pressure Cook the Birria
    Return the beef to the Instant Pot. Pour in the blended chile sauce, broth, and bay leaves. Mix well then seal the lid and cook on High Pressure for 45 minutes.
    Allow a natural pressure release. Remove the beef and shred with two forks. and set aside. Reserve the consommé.
  4. Assemble the Tacos
    Dip each tortilla into the top layer of the consommé and place it on a hot skillet. Few seconds to crisp then turn. Sprinkle cheese over half of each tortilla. Add shredded beef. Fold and cook until golden and crispy on both sides.
  5. Repeat with the remaining tortillas.
  6. In a small bowl, mix in the onions, tomato, cilantro with lime juice and salt to taste.
  7. Garnish with the onion mix and lime wedges. Serve hot with a bowl of consommé for dipping.