Birria Tacos


Birria Tacos are so popular, one video recipe on TikTok has over 2.5m views! These slow braised tacos are usually made with goat but I made mine with beef chuck roast because that’s what I can easily find in the grocery store and my kids absolutely love it. I also have a shortcut to getting a lot of flavor with dried seasoning rather than rehydrating dried peppers and making the sauce from scratch. It’s not quite as authentic as the traditional method but as a busy working Mom this works in a pinch! I save the leftover broth and turn the leftover consommé into the most delicious Birria Ramen, which is so tasty and takes less than 5 minutes to prepare. Enjoy!


InstantPot Birria Tacos

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Units Scale
  • 34 lb beef chuck
  • 10 oz jar mild taco sauce
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chipotle powder
  • 1/4 tsp ancho chili powder
  • 1 tsp mild chili powder
  • 1 tsp garlic powder
  • 1 tbsp kosher salt
  • 1/4 cup distilled vinegar
  • 2 bay leaves
  • 1/2 cup water
  • 3 tbsp olive oil
  • Salt and pepper to season beef
  • For the tacos: Corn tortillas
  • Diced white onion
  • Chopped cilantro


  1. In a large mixing bowl, combine the taco sauce, all the seasonings and the vinegar and whisk to combine.
  2. Turn the InstantPot on to the sear feature, add the olive oil and while it heats, season the beef chuck generously with salt and pepper. Sear the meat on all sides, add the sauce mixture, water and bay leaves.
  3. Change the InstantPot setting to ‘meat/stew’, cover and seal and allow to cook.
  4. Press the manual release and then remove the beef onto a cutting board. Strain the sauce into a bowl and shred the beef.
  5. To prepare the tacos, turn a cast iron skillet on medium high heat, dip a corn tortilla into the sauce, then fry on the skillet on both sides before piling the beef and topping with diced onion and chopped cilantro.

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