The Juiciest Instant Pot Quesabirria Tacos
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If you’ve never had Birria Tacos before then you’re in for a life-changing recipe! Featuring a wonderfully flavourful broth and tender meat, this recipe for The Juiciest Instant Pot Quesabirria Tacos will blow you away and make for a memorable Mexican fiesta!
My first taste of birria tacos was only a few months ago, but it was love at first bite, and I knew so bad that the next time I was going to share a taco recipe, it was going to be these!
I give more information in my free motivational guide to get creative in the kitchen, Make Cooking Fun!!, how going out to eat can inspire you to create restaurant goodness at home. In my case, the wonderful experience I had chowing down on birria at the restaurant most certainly did! If you’re new to Mexican cooking, then this is definitely a recipe you need to have! Plus, the use of the Instant Pot really makes the cooking process so much easier, and I’m always excited to share a new Instant Pot recipe! Take a trip to Mexico with this Juicy Instant Pot Quesabirria Tacos as part of your Live to Cook one-month challenge! You can sign up to my newsletter to get started for free, plus you’ll get all of my new recipes delivered right to your inbox!
The video recipe at the bottom of this post will guide you through step by step on every part of this delicious Instant Pot Quesabirria Tacos I’d really appreciate if you’d subscribe to my YouTube channel if you haven’t already, and please hit the bell button so you receive the notifications when my video recipes go live! I love to make the video recipes to give you a full picture of what exactly is going on so you’re guaranteed for success! Let’s get cooking!
What is Birria?
Birria is a Mexican recipe, which refers to pieces of meat that are stewed in a broth with spices. You can serve this meat stew on its own (known as birria consommé) or use it as a filling for birria tacos.
What are Birria Tacos?
Birria Tacos refers to using the birria consommé as a filling for tacos! Once the meat is cooked, you’ll remove it from the broth and then shred it. Then, you dip corn tortillas in the broth, add the birria filling inside the tortillas, fold the tortilla in half, pan fry the filled tortilla, garnish and serve! Actually, you’ll notice that birria tacos are like a fusion of quesadillas and tacos - we use taco-sized tortillas but fold them in half and pan-fry them with the filling!
What’s the Difference between birria and barbacoa?
As discussed above, birria involves stewing beef in broth. However, barbacoa is the Spanish word for “barbecue.” Barbacoa is also Mexican, and it can also be made with beef, lamb or goat. Barbacoa is also seasoned with spices and dried chilies, however, it is cooked in a pit with charcoal or over an open flame, rather than in a broth.
Why Make This Birria Taco Recipe?
Slow-cooked goodness: This is one of those recipes where you’ll cook it in the morning and go about your day, and it’ll be ready by the time it’s dinner! Slow cooking really works its charm here, and it’s very hands-off for you!
Tender meatiness: Some of the most tender meat you’ll ever taste! If you’re really craving some good beef, then you definitely need to try this out!
Full of flavour: The meat is so delicious, but we’ve got wonderful flavours in that broth from the spices and chilies used!
Instant Pot-friendly: If you’ve got an Instant Pot, then this will really help out with the slow cooking! I’ll show you how to make your Birria Tacos in the Instant Pot for this recipe, but you can also use any slow cooker or Crockpot.
Make-ahead friendly: The hands-on portions of the recipe only involve the beginning where we sear the meat and make the sauce for the broth, then at the end when we actually assemble the tacos. You’ll need to allocate 10 to 12 hours of slow cooking for the meat, so you’ve got an entire half day to go focus on other things as the main cooking process happens, then have dinner ready for you in the evening!
Perfect for a crowd: This recipe will use a lot of meat, and therefore yield plenty of tacos. If you’re looking to create a Mexican fiesta that will have everyone remembering it forever, then I totally recommend you make these Birria Tacos!
What Meat Do I use for Birria Tacos?
Typically, goat meat is used in true authentic Birria Tacos. However, goat meat is not easily accessible here in Canada, so when you eat it at restaurants or want to make it yourself, lamb or beef are more common. For this recipe, I’ll be making beef birria tacos.
What Cuts of Meat Should I use?
I first tried this recipe with chuck roast, as this is a commonly recommended cut of meat for beef birria. However, when I returned to the butcher, I was told to use , which I used in this recipe. Other common cuts of beef that are used for birria are beef short ribs, beef shank, or sirloin roast. Ultimately, you want to use a tough cut of meat that can easily shred after it has slow cooked.
What Chilies Should I Use?
You can use a variety of dried chilies for a delicious Birria Taco. However, the ones I’ve used are Guajillo chili peppers and chiles de arbol. Here are some of your options:
Ancho chili peppers: These are sweeter chilies with a slightly smoky flavor. The spice level is mild to medium heat, and they’re Mexican chilies.
Chile de árbol: In Spanish, this means “tree chilli.” It is a small, slender chilli with a spice level similar to cayenne pepper. It is nutty and smoky and will give some great heat. These originate from Mexico.
Guajillo chili peppers: These Mexican peppers are slightly sweet and smoky, imparting a mild to medium heat.
Ancho chilies: These are dried pobalno peppers, giiving
New Mexico chili peppers: These Southwestern U.S. chilies can be used interchangeably with Guajillo chili peppers as they have a similar heat level, however, they give a more fruity flavour than the Guajillo chili peppers.
Where Can I find These Chilies?
These can be found at your local Mexican grocery store if you can’t find them at your regular grocer. Try to explore around your city since it will be so worth it, it might become your hotspot for everything mexican including snacks, cheese and so much more to explore.
Are Birria Tacos SPICY?
Yes, to be honest these Birria Tacos are quite spicy! While we’re using mild to medium-heat chilies, there is quite a fair amount of chilies used here, bringing on the heat! However, if you’re not a big fan of spicy food, I don’t think this recipe should deter you as I wouldn’t consider these Birria Tacos to be super spicy.
What’s The Difference between Birria Tacos and Quesabirria?
The only difference is that Quesabirria tacos are made with cheesy goodness! Ideally, you’d use Oaxaca cheese for authenticity, but you can use white cheddar, Monterey Jack, or mozzarella as substitutions.
Why Are the Birria Tacos Soggy?
Traditionally birria is served with corn tortillas which are much more delicate than flour tortillas, this makes them more prone to absorbing the moisture from the slow cooked meat and that delicious consommé. Of course, you also absolutely have to dip the tacos in the consommé which will obviously make it soggy, but that is part of the fun.
The key is to toast the tortillas well and let it get crispy with the delicious oils from the consommé.
Why is My Birria meat hard?
Slow cooking any of the recommended cuts of meat should always result in meat that is oh so tender and delicious to use for tacos. If the meat ends up tough, or hard, try cooking it for longer and avoid lifting or opening the lid. The steam and heat inside is key to cook the meat well.
Dietary Information For This Birria taco recipe
Gluten-free: If using corn tortillas.
Keto-friendly: If using low carb tortillas or eating the consommé on its own.
High in protein and healthy fats
Addictively delicious no matter what you follow!
Tools Needed For The Best Birria Tacos
Saucepan: We’ll boil the dried chilies, onion and fresh tomatoes.
Instant Pot: This is where all the slow-cooking magic will happen. If you don’t have an Instant Pot, a CrockPot or any other slow cooker will work just fine. You could even use a large dutch oven to brase the birria.
Cutting board: To cut the onions and trim the fat off your meat.
Sharp chef’s knife: A key to trim the fat off, and this will be used to remove the seeds from your dried chilies! Really make sure that your knife is sharp enough.
Stainless steel pan: This is best to sear the meat before you slow cook it.
Blender: You need a high power blender to blend the spices and the veggies to make a smooth sauce.
Sieve: To strain the blended vegetable, spice and chilli sauce you’ve prepared when you add it to your Instant Pot.
Tongs: To transfer your cut of meat into the Instant Pot.
Measuring spoons: To measure the spices.
Measuring cup: To measure your beef broth.
Fish spatula: Excellent for flipping your delicate taco. While the name is called “fish spatula,” I seriously use this for everything, from omelettes to pancakes to quesadillas!
Ingredients for Instant Pot Birria Tacos
All ingredient quantities and full instructions can be saved with the FULL PRINTABLE RECIPE CARD at the bottom of this post! Furthermore, the recipe card allows you to adjust the individual ingredient quantities based on how many portions you want to make. If you have a huge Instant Pot or Crockpot, you can really have an awesome Mexican fiesta with this recipe!
For the Birria Consommé
Birria meat: I used tri tip steak, but use any tough cut of beef, lamb or goat if accessible to you.
Beef broth: I like the no salt added version so that I can control for salt according to my preference. This is the key liquid for the broth of the birria consommé - you won’t add any water.
Chicken bouillon cubes: I know that this is a beef recipe, but chicken seasoning add its own flavour that’s unique and delicious.
Dried chilies: I’ve used guajillos chillies and chilies de árbol.
Chipotle chillies in adobo sauce: These add more smokiness and a good combination of sweetness and spiciness to spiciness, which balances out the pure smokiness of the dry chilies.
Apple cider vinegar: A little bit adds a good tanginess to your broth. Alternatively, you can use regular white vinegar or white wine vinegar.
Tomatoes: You could use diced tomatoes, but I’m using fresh tomatoes for this recipe. I just find them fresher and tastier. If you don’t have good fresh tomatoes accessible to you, then I would recommend you go for diced.
Onions: Traditionally, white onions are used. I’m using Spanish yellow onion and it does the job just fine!
Salt and pepper: Add these to taste to season your food as needed.
Olive oil: To sear your meat.
Spices: For ground spices, we’ll use ground coriander, ground cumin, cayenne pepper, onion powder, garlic powder, and paprika. We’ll also add a bay leaf for extra flavour.
For the Birria Tacos
Fresh cilantro: To be added in the filling and for garnish.
Corn tortillas: I like the taste and texture of corn tortillas for this recipe, and this is the authentic choice.
Onions: Some diced white or yellow onions is optional. Authentically, onions are added in the filling, and I chose to do that, though they’re not pictured here! Admittedly, it was a last-minute decision!
Quesa cheese: If you’re making Quesabirria tacos, then you’ll need some good shredded cheese! I’m using Oaxaca cheese, which can be found at your local Mexican grocery store. I really recommend Oaxaca for a true authentic experience!
How to Make Juicy Birria Tacos
Heat a pan on medium-high heat and while that heats, pat the meat dry to remove excess moisture, season with salt & pepper on each side.
Add a thin film of olive oil on the preheated pan and add the meat. Sear on each side until golden brown. We do not need need fully cook the meat at this stage. Once seared, transfer to an Instant Pot or slow cooker.
Deseed and devein the guajillo chillies and set it aside.
Then, in a separate saucepan, add the garlic, onion, tomatoes, guajillo chillies & chiles de árbol and fill the pan with water. Simmer the ingredients until the ingredients have softened.
Drain the water and transfer all the ingredients from the saucepan. Add the dried spices (garlic powder, onion powder, cumin, paprika, cayenne pepper, oregano and chicken bouillon) to a food processor and submerge the ingredients with beef broth. Puree until smooth.
Pour this mixture to the Instant Pot, close the lid and slow cook on low for 10-12 hours.
Take the meat out, and shred it using the help of two forks. If cooked well, the meat should shred easily.
Dip the tortillas in the consommé.
Then, add the cheese to the tortilla, followed by the meat. Sear the tortillas on a non-stick pan on medium heat until crispy on each side.
Garnish with freshly chopped cilantro and the consommé on the side.
Enjoy!
What to Serve with Birria tacos
Tips for Tender and Juicy Birria Tacos
Trim any excess fat from from your cut of beef or lamb before searing each side. The searing step is importing since the caramelization adds a ton of flavour.
To keep things a bit spicier, you can keep the veins from the guajillo chillies and just do the de-seeding steps.
While you don’t have to chop the meat after shredding it, it helps get a much more pleasure texture while enjoying the tacos.
If you want to keep the consommé and meat separate, you can easily first assemble the tacos by toasting the tortillas on low heat, with the cheese and meat. the fold in half and drizzle some of the oil from the consommé to incorporate that flavour in the tacos.
Make Ahead Instructions
How to Store Leftover Birria
If you’ve made your Birria Tacos in an Instant Pot, you can leave the leftovers in the pot of the Instant Pot and cover with plastic wrap. If you don’t have that much leftover or space in your fridge for the entire pot, then you can transfer the birria stew in an airtight container. This will stay good in the fridge for about 3 to 4 days. I wouldn’t recommend you store assembled birria tacos in the fridge since they will most definitely become soggy and won’t reheat well.
Freezing Birria
You most certainly can freeze your beef birria! All you need to do is have your birria stew in your airtight container and place in the freezer. Your birria should last in the freezer for about 4 months.
Reheating Birria
You could reheat birria in a saucepan or in the Instant Pot if you have one. If using the stove, put your saucepan on medium-low heat. The meat is already cooked, and we don’t want it to get hard. Simply bring it up to a simmer and you’re ready. If you’re going to have birria from frozen, I recommend that you allow it to naturally thaw overnight in the fridge, then reheat using these instructions.
I wouldn’t recommend that you reheat birria in the microwave since it will definitely make the meat hard and you’ll lose the tenderness that we love so much from birria.
Watch How to Make The Juiciest Instant Pot Birria Tacos Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
The Juiciest Instant Pot Quesabirria Tacos
Ingredients
- 2 lbs tri-tip steak (or chuck roast, beef shank, beef short rib)
- 2 tsp olive oil
- 8-10 chilies de árbol
- 4-5 guajillos chillies
- 2 chipotle chillies in adobo sauce
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp ground coriander
- 1 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 1/2 tsp ground cumin
- 1 tsp oregano
- 3 cloves garlic
- 1 cube chicken bouillon
- 1/2 medium onion
- 3 medium tomatoes
- 1 bay leaf
- 3 Cups beef broth
- salt, to taste
- black pepper, to taste
- splash of apple cider vinegar
- 7 inch (medium) corn tortillas, as needed
- cilantro, chopped
- chopped
- Oaxaca cheese, shredded
Instructions
- Heat a pan on medium-high heat and while that heats, pat the meat dry to remove excess moisture, season with salt & pepper on each side.
- Add a thin film of olive oil on the preheated pan and add the meat. Sear on each side until golden brown. We do not need need fully cook the meat at this stage. Once seared, transfer to an Instant Pot or slow cooker.
- Deseed and devein the guajillo chillies and set it aside. Then, in a separate saucepan, add the garlic, onion, tomatoes, guajillo chillies & chiles de árbol and fill the pan with water. Simmer the ingredients until the ingredients have softened.
- Drain the water and transfer all the ingredients from the saucepan. Add the dried spices (garlic powder, onion powder, cumin, paprika, cayenne pepper, oregano and chicken bouillon) to a food processor and submerge the ingredients with beef broth. Puree until smooth.
- Pour this mixture to the Instant Pot, close the lid and slow cook on low for 10-12 hours.
- Take the meat out, and shred it using the help of two forks. If cooked well, the meat should shred easily.
- Dip tortillas in the birria consommé. Stuff the birria mixture in the tortilla and fold it in half. Sear the tortillas on a non-stick pan on medium heat until crispy on each side.
- Bonus: To make quesabirria, dip the tortillas in the consommé. Then, add the cheese to the tortilla, followed by the meat. Sear the tortillas on a non-stick pan on medium heat until crispy on each side.
- Garnish with freshly chopped cilantro and the consommé on the side. Enjoy!
Nutrition Facts
Calories
595.98Fat (grams)
36.05 gSat. Fat (grams)
15.04 gCarbs (grams)
19.27 gFiber (grams)
4.89 gNet carbs
14.39 gSugar (grams)
7.91 gProtein (grams)
51.25 gSodium (milligrams)
860.02 mgCholesterol (grams)
138.43 mgNutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
