Instant Pot Mexican-Style Beef Birria Tacos with Consommé

Directions

1. Soften the mild chiles

   Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20 seconds per side without blackening. Cover them with hot water for 15 minutes, then drain. This version keeps the shared pot mild; reserve hot chile for the table.

2. Brown the beef

   Season beef with 1 1/2 teaspoons salt and pepper. Select Sauté High on a 6-quart electric pressure cooker, add 1 tablespoon oil and brown the beef in three uncrowded batches for about 3 minutes per side. Transfer each batch to a clean plate.

3. Blend the chile broth

   Blend the softened chiles, quartered onion, garlic, vinegar, oregano, cumin, cinnamon and 2 cups broth until completely smooth. For a silkier consommé, press the mixture through a fine-mesh strainer.

4. Deglaze and layer

   Pour the remaining 1 cup broth into the hot cooker and scrape until the heating plate is completely smooth. Return the beef and its juices, add bay leaves, then pour the thin chile-broth mixture over the meat. Do not add tortillas or stir any settled solids against the base.

5. Pressure-cook and release

   Lock the lid and cook on High Pressure for 45 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 20 minutes, then vent the remainder in short controlled pulses. Open only after the float valve drops.

6. Verify tenderness and shred

   Check several beef pieces: they must be at least 145°F with a 3-minute rest, but chuck is properly shreddable closer to 195–205°F. If still firm, pressure-cook 8 minutes more with a 10-minute natural release. Discard bay leaves, shred the tender beef and season the broth with the remaining 1/2 teaspoon salt as needed.

7. Separate the consommé

   Skim excess fat into a shallow bowl, reserving 2 tablespoons for crisping. Ladle 1 1/2 cups broth into small dipping bowls and moisten the shredded beef with enough remaining broth to keep it juicy.

8. Crisp the tacos

   Heat a griddle over medium. Brush lightly with reserved fat or neutral oil. Warm each tortilla until pliable, fill with about 1/3 cup beef, fold and cook 2 to 3 minutes per side until crisp and hot throughout. Work in batches without crowding.

9. Serve mild-first

   Serve two tacos per person with hot consommé, diced onion, cilantro, lime and radishes. Offer chile de árbol salsa separately so each diner controls the heat.

Why this works

Swaps & notes

Easy swaps

• Use 3 pounds boneless beef short ribs, trimming large exterior fat deposits; keep the same pressure and release timing.
• For softer tacos, warm the filled tortillas on the dry griddle only until flexible instead of crisping them in fat.
• Add 6 ounces shredded Oaxaca cheese only if desired; the photographed and tested base recipe is a beef birria taco rather than a cheese-forward quesabirria.

Cook notes

• Total time includes chile soaking, batch browning, about 15 minutes to pressurize, the 45-minute cycle, a 20-minute natural release, shredding and taco crisping.
• Follow the exact model manual for minimum liquid, locking, venting and maximum fill; never force the lid and do not double this recipe in a 6-quart cooker.
• Keep the cooker at or below the two-thirds line. Fatty liquid can sputter, so use a full natural release when practical and controlled pulses for any remaining pressure.
• Beef safety and tenderness are different checks: 145°F plus a rest is safe for whole beef, while chuck needs substantially more collagen breakdown to shred.

Storage

Cool beef and consommé in separate shallow containers within 2 hours and refrigerate up to 4 days or freeze up to 3 months. Reheat both to 165°F; assemble and crisp tacos only when serving so the tortillas stay firm.

Questions