Instant Pot Birria Tacos
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The Recipe Critic · by Alyssa Rivers

Instant Pot Birria Tacos

NUTRITION · PER SERVING85M COOK
CAL 20%·PRO 52%
CARBS 17G17% OF CAL
3G FIBER0G ADDED3G INTRINSIC11G OTHER3G TOTAL SUGAR
FAT 26G58% OF CAL
10G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shredded beef birria tacos made in an Instant Pot with complex spices, served with crispy tortillas and melted cheese. Flavorful, slightly spicy, and deeply satisfying.

mainmexicantacobeefgluten free
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Nutrition & ingredients

Ingredients

serves 14
  • 4 Dried Guajillo Chile Peppers (deseeded and stems removed)
  • 4 Dried Ancho Chile Peppers
  • 1 medium White Onion (peeled and quartered)
  • 2 large Roma Tomatoes, (chopped)
  • 6 cloves Garlic
  • 1 teaspoon Cracked Black Pepper
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Coriander
  • 1 tablespoon Mexican Oregano, (dried)
  • ½ teaspoon Smoked Paprika
  • 1 tsp Kosher Salt
  • 3 tablespoons Apple Cider Vinegar
  • 1 1/2 cups Beef Broth
  • 3 lbs Boneless Chuck Roast, (cut into large chunks about 3-inch pieces)
  • Kosher Salt & Pepper ((for seasoning))
  • 2 tablespoons Olive Oil
  • 2 bay leaves
  • 1 Cinnamon Stick
  • 12-14 Yellow Corn Tortillas ((for serving))
  • 12 oz Oaxaca cheese or Mozzarella (shredded)
  • Cilantro, Limes, Diced Onion ((for garnish))
PREP
40M
SODIUM
546MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.