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Shortcut Beef Birria Tacos Recipe

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3.9 from 74 reviews

Shortcut Beef Birria Tacos offer a flavorful and tender Mexican-inspired dish made with slow-cooked or Instant Pot beef chuck roast simmered in a rich enchilada sauce broth. Served on crispy corn tortillas filled with melted cheese and garnished with fresh cilantro and onions, these tacos are perfect for a comforting and savory meal. The recipe includes multiple cooking methods to suit your preferences and comes with a savory consommé for dipping.

  • Total Time: 3 hours 15 minutes (stovetop) or 1 hour 5 minutes (Instant Pot) or 4 hours 15 minutes to 9 hours 15 minutes (slow cooker)
  • Yield: 8-10 tacos

Ingredients

For the Birria

  • 1 tablespoon vegetable oil
  • 2-3 pound beef chuck roast or short ribs
  • 1 (28-ounce) can red enchilada sauce
  • 4 cups beef broth or stock, divided
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Salt and black pepper to taste

For Assembly

  • Corn tortillas
  • Shredded mozzarella or Oaxaca cheese
  • Chopped fresh cilantro for garnish
  • Diced white onions for garnish

Instructions

  1. Prepare the Beef: Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.
  2. Cook the Beef – Instant Pot Method: Set Instant Pot to Sauté, heat oil, then add beef and 2 cups beef broth. Mix enchilada sauce, garlic, cumin, and bay leaves; pour over beef. Seal lid, cook on high pressure for 50 minutes, then natural release 10-15 minutes. Shred beef and return to pot to keep warm.
  3. Cook the Beef – Slow Cooker Method: Season beef and sear in oil over medium heat until browned. Transfer to slow cooker, add enchilada mixture and 2 cups broth. Cook on low 7-9 hours or high 4-6 hours. Shred beef and mix with sauce.
  4. Cook the Beef – Stovetop Method: Heat oil in pot or Dutch oven, sear beef on all sides. Add enchilada sauce, garlic, cumin, bay leaves, and 2 cups broth. Bring to boil, reduce heat, cover and simmer for 3 hours until tender. Shred and mix beef with sauce.
  5. Prepare the Consommé: Remove shredded beef from cooking liquid. Strain liquid and combine 1 cup with remaining 2 cups broth in saucepan, heat, season with salt, and keep warm for serving.
  6. Assemble the Tacos: Heat skillet over medium heat. Dip corn tortillas lightly in birria cooking liquid, place in skillet, add cheese to half, top with shredded beef, fold over, and cook 2-3 minutes per side until golden and crispy. Repeat with remaining tortillas.
  7. Serve: Garnish tacos with chopped cilantro and diced onions. Serve warm consommé alongside for dipping.

Notes

  • Make it Keto: Use low-carb tortillas or lettuce wraps instead of corn tortillas. The birria meat is naturally keto-friendly.
  • Make it Ahead: Prepare birria meat up to 3 days in advance; store refrigerated and reheat gently before assembling.
  • Spice Level: Mild to medium heat; for more spice, add 1-2 chipotle peppers in adobo or serve with hot sauce.
  • Storage and Reheating: Leftover birria meat keeps refrigerated up to 4 days or frozen up to 3 months. Consommé can be frozen separately up to 6 months.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 3 hours (stovetop) or 50 minutes (Instant Pot) or 4-9 hours (slow cooker)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://flavorhug.com/shortcut-beef-birria-tacos-recipe/