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.
Print Share on Twitter Share on FacebookServings: 6 serving
Calories: 420kcal
Ingredients
- 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.
Why You'll Love This Recipe ❤️
These Slow Cooker & Instant Pot Beef Birria Tacos are juicy, flavorful, and perfect for any occasion. 🌮 The tender beef, crispy tortillas, and melty cheese make them irresistible. Whether you choose to slow cook or pressure cook, this traditionally labor-intensive dish is now easier and more convenient than ever. 👩🍳 Make these beef birria tacos your next go-to recipe for Taco Tuesday or any day you crave authentic Mexican flavors. Enjoy the rich, savory goodness in every bite! 🤤Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 20g | Protein: 28g | Fat: 26g | Sodium: 780mg | Fiber: 3g | Sugar: 2g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.