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Birria Tacos
Birria Tacos

Birria Tacos

1 Hr(s) 20 Min(s)
40 Min(s) Prep
40 Min(s) Cook
Discover Birria Tacos, perfect for taco night or any night of the week. These Birria Tacos are made in the electric pressure cooker and feature ancho chiles, guajillo chiles, garlic, chuck roast and more for decadent sweet and tangy tacos.
What You Need
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8 servings
Original recipe yields 8 servings
1 tsp. each black pepper, ground cinnamon, ground cumin and dried oregano leaves
2 Tbsp. oil, divided
3 each ancho chiles and guajillo chiles, stemmed, seeded
1 small onion, coarsely chopped
2 cloves garlic, crushed
4 cups (1 qt.) water, divided
2 lb. boneless beef chuck roast, cut into 2-inch pieces
1 can (8 oz.) tomato sauce
2 bay leaves
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Let's Make It
Combine dry seasonings. Heat 1 Tbsp. oil in electric pressure cooker using SAUTÉ setting. Add chiles; cook 3 min., stirring frequently. Add onions, garlic and 1/2 the dry seasoning mix; cook 2 min., stirring frequently. Add bouillon cubes and 2 cups water; stir. Bring to boil; cook 5 min. Pour into blender; cool 10 min.
Meanwhile, toss beef with remaining dry seasoning mix. Heat remaining oil in pressure cooker using SAUTÉ setting. Add 1/2 the beef; cook 1 to 2 min. or until evenly browned, stirring occasionally. Spoon into medium bowl. Repeat with remaining beef. Turn pressure cooker off. Return first batch of browned beef to pressure cooker.
Add vinegar and remaining water to ingredients in blender; blend until smooth. Pour through fine-mesh strainer over beef in pressure cooker. Discard strained solids. Add tomato sauce and bay leaves to pressure cooker. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Turn pressure cooker off. Remove lid, then remove and discard bay leaves. Pull beef into shreds before serving.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with sliced radishes, chopped fresh cilantro and additional chopped onions. Add a bowl of lime wedges and warmed corn tortillas served on the side.
Tip 2
Special Extra
To serve as a quesabirria, heat 1 tsp. oil in small nonstick skillet over medium heat. Dip one side of 1 corn tortilla in sauce (from pressure cooker). Place tortilla, sauced side down, in hot skillet; cook 1 min. Top with chihuahua cheese and shredded beef. Fold tortilla in half; turn over. Cook additional 1 min. or until cheese is melted. Repeat with additional tortillas and remaining beef mixture as needed.
Tip 3
Special Extra
Cook beef and pull into shreds as directed. Add 1 rinsed 15-oz. can chickpeas (garbanzo beans) and 1-1/2 cups water to shredded beef in pressure cooker; stir. Bring to boil using SAUTÉ setting, stirring frequently.
Tip 4
Serving Suggestion
Serve with a side of hot cooked rice and beans
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 90mg
Sodium 210mg
Total Carbohydrates 8g
Dietary Fiber 3g
Sugars 2g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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