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Birria Tacos Recipe

Mouth-watering birria tacos cooked to tender perfection in a pressure cooker, offering flavorful, juicy beef with aromatic spices.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 4 people
Calories 626 kcal

Equipment

  • 1 Pressure cooker Instant pot or similar

Ingredients
  

Main ingredients

  • 1.5 lb beef shank main muscle
  • 1 lb sirloin or other roast/steak
  • 3 dried guajillo peppers soaked
  • 1 can chipotle peppers in adobo
  • ¼ cup vinegar
  • ½ cup crushed tomatoes
  • 5 cloves garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 medium onion chopped
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • 1 quart chicken stock to cover, sodium free
  • 4 " corn or flour tortillas tortillas 12-16 needed
  • 1 medium onion optional, chopped
  • 1 bunch cilantro optional, chopped
  • 1 cup mexican cheese blend optional, grated

Instructions
 

Instructions

  • Soak your dried guajillo peppers in hot water for 15 minutes while prepping other ingredients.
  • Toss beef, soaked peppers, chipotle with marinade ingredients into your pressure cooker.
  • Cover with chicken stock, lock the lid, and set to high pressure for 45 minutes.
  • Let the pressure release naturally for 15-20 minutes.
  • Remove beef, shred, and strain broth to catch spices.
  • Warm tortillas and load them with shredded beef, optional toppings, and serve with broth.
  • Enjoy your delicious birria tacos!

Notes

For best results, marinate the meat overnight.