September 14, 2020Van
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Prep time: 40 minutes
Cook time: 50 minutes
Serves: 25-30 Tacos
Growing up in SoCal I had access to the best authentic Mexican food, there were spots that were just as good or better than places you’d find in Mexico. Birria Tacos had started to gain popularity in the last few years and it’s no surprise – they are AMAZING! Birria Tacos are made from a Mexican Beef Stew (traditionally goat) – beef roast is cooked in a flavorful, spiced broth until it’s fall apart tender. Then you dip the corn tortillas quickly in the broth, stuff it with Oaxaca Cheese and shredded beef and pan fry them until they are crispy. The tacos are served with a bowl of the amazing broth to use as a dip for the tacos. It’s no wonder that foodies all over the world are going nuts over this dish! You save hours of cooking time using the Instant Pot, I adapted and converted a recipe from Claudia Regalado’s YouTube channel, check out her original stove top recipe here and be sure to subscribe to her channel for awesome Mexican recipes. If you make this recipe, be sure to tag me on Instagram
Look for these chili peppers in the Mexican section at your local market or go check out your local Latino market.
I usually omit Chile de Árbol because I want it to be mild for my kids, if you want a spicy kick be sure to include them
The beef is fall apart tender and shreds very easily
Quickly dip one side of the tortillas in the broth or use a pastry brush to coat one side
Pan fry until they are crispy, if they don’t seem to crisp up, it means you need more oil in your pan
In Southern California, Mexican Restaurants & Food trucks offer Birria Ramen. Boil Instant Noodles in water until done (use package cooking time & don’t use seasoning packets), drain out all the water and add consomé broth. Perfect way to use up the extra broth!
Be sure to click on the accessories list below to get the most out of your Instant Pot.
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Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé
September 14, 2020Van
- Prep time: 40 minutes
- Cook time: 50 minutes
- Serves: 25-30 Tacos
Birria Quesatacos con Consomé
www.foodisafourletterword.com
Ingredients
- 3 Pounds Chuck Roast, cut into 3 inch cubes
- 5 Cups Water, divided
- 1 Onion, halved
- 2 Roma Tomatoes, quartered
- 3 Tablespoons Vegetable Oil + more for frying tacos
- 6 New Mexico Chile Pods, stem and seeds removed
- 5 Guajillo Chile Pods, stem and seeds removed
- 1 Pasilla Chile Pod, stem and seeds removed
- 3 Chile de Árbol, stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)
- 1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)
- 3 Bay Leaves
- 8 Garlic Cloves
- Pinch of Ground Cloves
- Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin
- 1 Teaspoon White Vinegar
- 1 Teaspoon Sesame Seeds
- 1 Teaspoon Mexican Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Black Pepper
- 5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)
FOR SERVING
- 25-30 Corn Tortillas
- Oaxaca Cheese, shredded (or substitute with Monterey Jack)
- Vegetable Oil for frying
- 1 Bunch Cilantro, chopped
- 1 Onion, diced
- Lime wedges
Method
- 1)
Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.
- 2)
Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef. Leave the broth in the Instant Pot to keep it warm while you fry the tacos.
- 3)
Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!
*If you make these, please leave a comment down below and let me know what you thought of it 🙂
↓ Supplies to make this recipe ↓
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42 Comments
Maria Perez
December 18, 2020 at 10:22 pm
I made this and it was a hit! Super easy in the instapot, thanks for sharing!
Reply
Van
December 18, 2020 at 10:23 pm
Awesome, glad to hear that Maria!
Reply
Moeso Sad
December 22, 2020 at 3:12 pm
Begging my bestie Clarissa ( Who is 2nd generation Mexican) to help me find the spices for this dish and create this wonder, as I am dying to finally try Birria tacos. She literally mocked me in a nasally accent as she read off the list of ingredients after much resistance. I cannot wait to see her face once she tries them so I may win this battle of aholes. Happy quarantining people.
Jen
December 26, 2020 at 6:37 pm
I made these!! Super easy and really yummy! Thanks for the recipe! 🙂
Reply
Isaias
December 31, 2020 at 12:17 pm
D.E.L.I.C.I.O.U.S. Not much more needs to be said. This is the first recipe that has made me feel the absolute need to leave a like and comment. I followed the recipe almost to a T, except I ran out of cumin so I used ground coriander :(, and I I used 5 chiles de árbol instead of 3 for a tad bit more spice. I found that spice level to be perfect. Still much less spicy than tobacco hot sauce but just enough of a kick. Even with the sub, the final product came out SUPER good. AMAZING flavor and 1/4 of the time of a standard crock pot cook. Thanks for this recipe!
Reply
Kristina Williams
January 3, 2021 at 10:29 pm
Made these tonight….turned out AMAZING! This is only my 2nd meal in the instapot. SUPER EASY! Thank you for the recipe!
Reply
JL
January 2, 2021 at 7:04 pm
Holy moly! Cannot recommend enough!! My husband and I recently discovered the taste of delicious tacos de birria in New Mexico! Naturally, with covid19 still surging, it’s harder to go out to enjoy yummy food! This recipe absolutely hit the spot!!! YUM! If you can get these chiles, you should make this asap!! Thank you SO much for sharing!!
Reply
Roach Coach
January 3, 2021 at 7:09 pm
I just received my first Ninja Foodi XL today, and a few hours later I had a fantastic meal and the house smelled lovely! I’d post a pic if I could!! I shared the recipe on instagram and Facebook. Thanks!
Reply
Patty
January 24, 2021 at 6:34 pm
I got an Instant Pot last weekend and decided that I would make birria tacos in it today. So far, I’ve only made rice in my IP. These tacos were SO GOOD!!! I chile de arbol since I wasn’t sure on the heat level. Next time, I’ll add one Chile. The consommé was so flavorful! Definitely a keeper!!
Reply
Kara Chevrier
January 28, 2021 at 1:03 pm
This looks so delish but is it as spicy as it sounds with all those chilis in it?
Reply
Van
January 28, 2021 at 3:00 pm
Hi Kara, it’s not spicy, it sounds like it would be because there are a lot of chilis, but the seeds are all removed. My 2 year can eat this fine, so you should be fine unless you are extra sensitive to spice
Reply
Aarun
February 14, 2021 at 2:24 am
Oh. My. Goodness. These tacos are a life changer! Had never tried birria tacos before! Holy moly there is so much flavor in the dipping sauce. I got the pan really hot and made them really crispy and they were perfect!! TRY THIS RECIPE
Reply
Kim Sims
January 29, 2021 at 8:14 am
If I wanted to double the recipe would I double the peppers as well? Or just add more meat?
Reply
Van
January 29, 2021 at 5:48 pm
Hi Kim, you should be fine just adding more meat. Add a little more salt to the beef when you’re shredding it. Hope you enjoy!
Reply
Miranda Nguyen
February 4, 2021 at 1:35 am
I don’t have a blender. My mom has an immersion blender, can I use that straight in the instant pot for step 1? Thank you.
Reply
Van
February 4, 2021 at 5:45 am
Hi Miranda, yes you can use an immersion blender directly in the pot. Hope you enjoy!
Reply
Renee
February 6, 2021 at 7:45 am
What size instant pot did you use for this? I have an 8 qt pot, do I need to alter any of the quantities for a larger pot.
Reply
Van
February 6, 2021 at 8:07 am
Hi Renee, I have an 8qt – it’s the same recipe for the 6qt or 8qt. Hope you enjoy!
Reply
Allison
February 22, 2021 at 8:45 am
My boyfriend prepared this for us and it was amazing. We skipped the tortilla shells and opted to served over rice. Simply fantastic, aromatic flavors and truly satisfying! As we say, this one is a KEEPER!
Reply
Dallas Ritchie
February 26, 2021 at 2:30 pm
Just wondering you don’t say to stem and remove the seed is it necessary to do that most all recipes say too?
Reply
Van
February 26, 2021 at 2:34 pm
Hello, it’s listed to remove stems & seeds next to all the chili pods in the ingredient list. I remove the seeds, it’s not necessary, but the broth will be quite spicy if you leave them in
Reply
Dallas Ritchie
February 26, 2021 at 6:22 pm
Sorry just didn’t read it that well I’m use to see it the instructions.
Reply
Nicole
February 28, 2021 at 8:23 am
I know this is a instant pot page but can this be done stove top or in a crock pot? Thanks!
Reply
Van
February 28, 2021 at 11:33 am
Hi Nicole, you can cook this in the slow cooker for 6 hours.
Reply
Audel De La Torre
March 4, 2021 at 6:01 pm
If I plan to only use half the amount of meat do I also need to use half of the ingredients? TIA.
Reply
Van
March 4, 2021 at 9:29 pm
Yes, I would use half of all the ingredients.
Reply
Stephanie
March 16, 2021 at 8:00 pm
So delicious I made this twice in the last month! I substituted 2 tablespoons of tomato paste instead of tomatoes and replaced the steak with pork shoulder the second time and got equally great results!
Reply
Ali
June 15, 2021 at 8:05 am
If I wanted to add double the meat would I double the ingredients and cook the same amount of time?
Reply
Van
June 15, 2021 at 12:44 pm
Hello, you can just add more meat without having to double the ingredients, this makes plenty of broth, so there’s always a ton left over if you’re making just 3lbs, so I think it should be fine if you add more meat, just double the salt in step #2 when you shred the beef. (unless you want a lot of broth, then you should double all of the ingredients)
Reply
Chantel
July 4, 2021 at 4:29 pm
Yummy making again can you save the beef consume after or freeze?
Reply
Van
July 4, 2021 at 4:44 pm
Hi Chantel, glad you liked it! You can freeze the consome for a few months.
Reply
Chantel
July 5, 2021 at 7:43 am
Thanks I did.
Reply
Briand Mckellip
September 2, 2021 at 12:42 pm
I seen a good idea for left over consome, pour it over plain ramen noodles
Reply
Hannah
July 14, 2021 at 11:28 pm
I had this visiting my sister and it was so delicious!! I want to make it at home, but do not have several of the chiles in my local stores. I do have the ground varieties and was wondering if those could be used in place of the whole chiles and if so, how much? Thank you!!
Reply
Van
July 23, 2021 at 2:36 pm
Hi Hannah, I haven’t tried making them with ground peppers, so I’m not sure what the measurements would be.
Reply
Carisa
August 27, 2021 at 8:50 pm
I found the perfect variety pack of the dried peppers needed on Amazon!
Reply
Tim
September 28, 2021 at 8:54 pm
Thanks for the really simple instructions, great supply list, and beautiful photos. I made this tonight on the recommendation of my (adventurous) daughter. Lucky for me that Mexican House of Spice in Victoria, BC. has all the ingredients needed! The only deviation I made was using 4 teaspoons of salt instead of 5 in the sauce and I think my version was under-salted! Trust this recipe.
Reply
Tony
October 9, 2021 at 6:59 pm
I’m speechless! This came out outstanding, we made it tonight for the Fury VS Wilder fight and I must say I feel like I’m king of the house for day Love it!!
Reply
Van
October 9, 2021 at 7:36 pm
That’s awesome to hear! I think these are more delicious than what you can get at a lot of restaurants
Reply
Alyssa
October 12, 2021 at 9:32 am
I’m currentlyinf trying to make them and cannot find New Mexico Chile pods anywhere! Can i omit this or can i substitute for something or add more guajillo peppers?
Reply
Van
October 12, 2021 at 9:34 am
Hi Alyssa, I’d use more guajillo peppers
Reply
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Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
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