These Instant Pot Birria Tacos are crispy, the meat is tender and quick to make! Bring yourself to Mexico with this delicious meal today.
You may also want to try my other Instant Pot Mexican-inspired recipes: Instant Pot Carne Asada
Carne Asada Fries, Leftover Taco Meat, Air Fryer Shrimp Tacos.
Instant Pot Birria Tacos
If you’re a fan of Mexican cuisine, you’re in for a treat with Instant Pot Birria Tacos. This traditional dish hailing from the state of Jalisco is not only bursting with rich flavors but also remarkably easy to prepare, thanks to the convenience of the Instant Pot. Whether you’re hosting a gathering or simply craving a culinary adventure, these delectable tacos are sure to impress. Let’s delve into the magic of birria and how you can recreate it in your kitchen.
What is Birria
Birria is a beloved Mexican dish renowned for its tender, flavorful meat and aromatic broth. Typically made with goat or beef, the meat is slow-cooked with an array of spices and chilies, resulting in a mouthwatering stew-like consistency. Birria is often enjoyed on special occasions such as weddings, holidays, and family gatherings, making it a cherished part of Mexican culinary tradition.
What is birria meat called in English?
In English, birria meat is simply referred to as birria meat. Depending on the type of meat used, it may be specified as birria beef or birria goat, for example. The term “birria” encompasses both the cooking method and the specific flavor profile associated with this traditional Mexican dish.
Why You’ll Love Instant Pot Birria Tacos:
- Time-Saving: With the Instant Pot, you can enjoy the rich flavors of birria in a fraction of the time it takes to prepare traditional stovetop methods. The pressure cooking feature allows you to tenderize the meat quickly without compromising on taste.
- Versatility: While birria tacos traditionally feature goat or beef, you can customize the recipe to suit your preferences. Whether you opt for chicken, pork, or even a vegetarian alternative, the versatility of birria makes it accessible to all dietary preferences.
- Flavor Explosion: From the smoky heat of dried chilies to the earthy richness of cumin and cloves, birria is a symphony of flavors that will tantalize your taste buds. Each bite is a journey through the vibrant culinary landscape of Mexico.
- Crowd-Pleaser: Whether you’re entertaining guests or feeding your family, Instant Pot Birria Tacos are guaranteed to be a hit. The hearty, satisfying nature of the dish makes it perfect for sharing and creating lasting memories around the dinner table.
What is Birria Taco Made of (Ingredients for Instant Pot Birria Tacos)
Birria tacos are typically made with tender, slow-cooked meat (often goat or beef) that has been seasoned with a blend of dried chilies, spices, and aromatics. The meat is then shredded and served in corn tortillas, sometimes dipped in the flavorful cooking broth before being crisped up on a griddle. Birria tacos are often garnished with diced onions, chopped cilantro, and a squeeze of lime juice.
What does birria taste like?
Birria is known for its complex and robust flavor profile. It has a rich, savory taste with hints of smokiness from the dried chilies and spices used in the cooking process. Depending on the recipe, birria can range from mildly spicy to quite fiery, but it’s always balanced by the depth of flavor from slow-cooked meat and aromatic seasonings. Overall, birria is deeply satisfying and incredibly flavorful.
What is birria vs barbacoa
While both birria and barbacoa are popular Mexican meat dishes, they have distinct differences. Birria typically involves slow-cooking meat with a combination of dried chilies, spices, and sometimes tomatoes or other aromatics to create a rich, flavorful stew-like dish. It’s often served as a soup or in tacos.
Barbacoa, on the other hand, traditionally refers to meat (commonly beef, lamb, or goat) that’s slow-cooked over an open fire or in a pit, resulting in tender, juicy meat with a smoky flavor. Barbacoa can also be seasoned with various spices and herbs, but it’s not typically prepared in a stew-like consistency like birria. Barbacoa is often served as a filling for tacos, burritos, or sandwiches.
What cut of meat for birria tacos?
The traditional cut of meat used for birria tacos is beef chuck roast or beef shank. These cuts are well-marbled and contain connective tissue that breaks down during the slow-cooking process, resulting in tender, flavorful meat. However, you can also use other cuts of beef such as brisket, short ribs, or even beef cheek for birria tacos. Additionally, goat meat is a popular choice for birria in Mexico, prized for its rich, gamey flavor.
Birria tacos typically get crispy when they are dipped in the flavorful cooking broth or sauce before being crisped up on a griddle or skillet. If your birria tacos are not getting crispy, it could be due to a few reasons:
- The tortillas might be too thick or stale, preventing them from crisping up properly.
- You may not be using enough of the cooking broth or sauce to soak the tortillas adequately.
- The temperature of your griddle or skillet may not be high enough to achieve the desired crispiness.
- If you’re using too much filling in the tacos, they may become soggy rather than crispy. Try using less filling or draining excess liquid from the meat before assembling the tacos.
Instant Pot Birria
Equipment
- 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
Ingredients
Meat
- 2 1/2 lb Chuck Pot Roast
- 2 lbs Ox Tail
Chilis
- 8 pieces Ancho Chilis stems were removed and deseeded
- 10 pieces Morita Chili stems were removed and deseeded
- 5 pieces Arbol Chilis stems were removed and deseeded
- 4 cups Water
Spices
- 6 cloves Garlic
- 1 tsp Dry Oregano
- 1 tbsp Peppercorn
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cloves
- 2 pieces cinnamon stick
- 3 pieces Dry Bay Leaves
- 3 cups Beef Broth
Garnish
- 1/4 Cup Chopped Red Onions
- 1 Bunch Chopped Cilantro
- 1 Cup Guacamole Please check the notes for the recipe link.
Instructions
- Arrange the meat to the inner pot.
- Put the Black Peppercorn, dried oregano, and garlic into the food processor.
- Boil four cups of water in a medium-sized saucepan and add the chilis. Boil until the chilis are soft. Transfer the chilis to the food processor and add the beef broth. Process the ingredients. Make sure that you secure the processor to the base and that the processor is covered. You don't the chilis to splatter everywhere.
- Sift the chilis into the meat. Press using a spatula to release the juice.
- Add the rest of the spices: cinnamon sticks, bay leaves, and ground powder.
- Set the inner pot to the base and cover with the pressure cooker lid. Set the pressure to HI and set the timer to forty-five minutes. Natural release when done.
- Let the meat cool down a separate the meat from the juice. Shred the meat.
Prepare the Birria
- Dip the soft taco and dip it to the meat sauce. Fry and add the cheese. Top it with the shredded meat. Top the meat with a small amount of cheese. Fold the taco and fry until the cheese is melted and the taco is crisp.
Garnish
- Chop the onion and cilantro.Add a small amount of lime juice and season the salt and pepper.
Video
Notes
Nutrition
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Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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