Slow Cooker & Instant Pot Beef Birria Tacos Recipe
Discover the ultimate birria tacos recipe: tender, flavorful beef infused with rich, authentic Mexican spices. Whether slow-cooked to perfection or quickly prepared in an Instant Pot, these tacos are served in crispy, golden tortillas and paired with a flavorful consommé for dipping. Perfect for taco lovers seeking a bold and delicious meal with flexible cooking options.
Yield: 6 serving
Calories: 420kcal
Materials
- For the Beef Birria:
- 3 lbs beef chuck roast trimmed and cut into large chunks
- 2 dried guajillo chiles seeds removed
- 2 dried ancho chiles seeds removed
- 1 chipotle pepper in adobo sauce
- 4 cups beef broth
- 1 medium onion quartered
- 4 garlic cloves
- 1 large tomato quartered
- 2 tsp ground cumin
- 2 tsp dried oregano Mexican, if available
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
- For the Tacos:
- Corn tortillas
- Oaxaca or Monterey Jack cheese shredded
- Fresh cilantro chopped
- White onion finely diced
- Lime wedges for serving
Instructions
- Rehydrate the Chiles:
- In a bowl, soak the guajillo and ancho chiles in hot water for 10 minutes until softened. Drain and set aside.
- Blend the Sauce:
- In a blender, combine the softened chiles, chipotle pepper, onion, garlic, tomato, cumin, oregano, cinnamon, and apple cider vinegar. Blend until smooth, adding a little beef broth if needed for consistency.
- Slow Cooker Method:
- Season the Beef: Sprinkle the beef chunks with salt and pepper, and place them in the slow cooker.
- Add the Sauce: Pour the blended sauce over the beef. Add the bay leaves and beef broth to cover the meat.
- Cook: Set the slow cooker to low and cook for 8 hours, or until the beef is tender and falls apart easily.
- Shred the Beef: Remove the bay leaves, discard them, and shred the beef with two forks. Stir the meat into the sauce to keep it moist.
- Instant Pot Method:
- Sauté the Beef: Set the Instant Pot to “Sauté” mode. Add a little oil, season the beef with salt and pepper, and sear on all sides.
- Add Ingredients: Pour the blended sauce over the beef. Add bay leaves and beef broth.
- Pressure Cook: Seal the lid and cook on high pressure for 45 minutes, followed by a natural release for 15 minutes.
- Shred the Beef: Remove the bay leaves, discard them, and shred the beef directly in the pot. Stir it into the sauce for maximum flavor.
- Heat the Tortillas:
- Lightly toast the corn tortillas on a skillet or griddle.
- Assemble the Tacos:
- Place shredded beef onto each tortilla. Sprinkle with shredded cheese and fold in half.
- Crisp the Tacos:
- In a skillet, heat a small amount of oil. Fry the folded tacos until golden and crispy on both sides.
- Garnish:
- Top the tacos with chopped cilantro, diced onion, and a squeeze of lime juice.
- Dip and Enjoy:
- Serve with a side of the beef birria consommé (the sauce from the slow cooker or Instant Pot) for dipping.
Video
Notes
Notes 📝
- 🕰️ Make Ahead: The birria tastes even better the next day, so consider preparing it a day ahead and reheating.
- 🌶️ Adjust Spice Levels: Add more chipotle peppers or use spicier chiles to increase the heat.
- 🧀 Cheese Options: For an authentic touch, use Oaxaca cheese, but Monterey Jack works well too.
- ⌛ Cooking Method Choice: If you prefer slow, deep flavor development, the slow cooker is ideal. If you're short on time, the Instant Pot delivers fantastic results in under an hour.