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Instant Pot Birria Tacos with Consommé

5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Marinate 3 hrs
Total Time 4 hrs 5 mins
Course Main Course
Cuisine Hispanic
Servings 10


  • Pressure Cooker or Slow Cooker



  • 2 lb chuck roast beef
  • 2 lb bone-in beef shank
  • 1 cup chopped/diced tomatoes with juice
  • ¼ cup vinegar
  • 1 tbsp spanish paprika
  • 1 tsp salt
  • 1 tsp cumin
  • 1 chipotle peppers in adobo sauce 7 oz
  • 6 garlic cloves
  • 2 cups water
  • 5 guajillo chili (Chile guajillo) dried


  • 4 bay leaves
  • 1 cinnamon stick
  • 1 onion chopped
  • 6 cups water
  • 2 tsp salt
  • 1 tsp thyme
  • 1 tsp ground clove
  • 1 tsp dried oregano


  • 4-6 cups Mexican cheese shredded
  • 1 cup chopped cilantro
  • 1 cup chopped onions

6" - Corn Tortillas


    • Deseed the dried guajillo peppers.
    • In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.


    • Wash and rinse the meat, place in a big bowl and set aside.
    • Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth.
    • Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
    • Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).

    Pressure Cook or Slow Cooker

    • Transfer the marinade mixture and the meat to the pressure cooker/slow cooker.
    • Add the rest of the seasoning ingredients to the cooker and gently mix.
    • Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
    • Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
    • Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
    • Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).


    • Heat the griddle/skillet to medium-high.
    • Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference)
    • Transfer the well coated corn tortillas to the griddle/skillet.
    • Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
    • Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference)
    • Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
    • Repeat steps as necessarry to complete meal preperations.


    • Optional: Add salt & pepper to taste.
    • Serve in a small bowl; top with fresh chopped onions and cilantro.

    Dip the Birra Taco into the Consommé before each bite.


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