Experience the mouthwatering flavors of Instant Pot birria tacos, harmonized with Mikki Howard's soulful song "Baby Be Mine." This dynamic pairing elevates your culinary experience, blending savory spices with nostalgic melodies for a truly unforgettable dining experience.
This dish is the ultimate fusion of flavors with these Birria Tacos made with smoked Texas brisket. This mouthwatering dish combines the rich, smoky essence of slow-cooked Texas brisket with the bold, savory spices of traditional Mexican birria.
Perfectly tender meat is nestled in warm corn tortillas, dipped in a flavorful consommé, and then pan-fried to crispy perfection. Whether you're a fan of classic barbecue or authentic Mexican cuisine, these birria tacos offer a delicious and unforgettable culinary adventure that brings the best of both worlds to your table.
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A birria tacos recipe to make all your friends jealous. Leftover smoked brisket is used and provides big flavor in less time as traditional recipe.
Pre-smoked brisket is stewed slowly in a slightly spicy, savory, and delicious Mexican chili-based sauce. Stewed beef is stuffed in corn tortillas, dipped in stew sauce, and pan-fried to deliciousness. One bite, and you'll be begging for more of these.
What Is Birria Taco
Birria tacos are a traditional Mexican dish made with tender, slow-cooked meat, typically shredded beef or goat (different from tacos al pastor which is pork), that is seasoned with a blend of aromatic spices and chilies. The meat is often cooked until it is tender and falling apart, then shredded and served in corn tortillas that are dipped in the flavorful cooking broth. Birria tacos are typically topped with onions, cilantro, and a side of consommé or broth for dipping, making them a delicious and comforting meal.
Beats and Eats (music to pair with birria tacos)
Mikki Howard's song "Baby Be Mine" pairs well with birria tacos due to its smooth and soulful melody that complements the rich and flavorful taste of the dish. The romantic and soothing vibe of the song enhances the dining experience, making it a delightful combination of music and food for a relaxing meal.
BIRRIA INGREDIENTS
- Corn Tortillas
- Smoked Beef Brisket - chuck roast might be a cheaper option at least in Texas where brisket prices have become absurd!
- Dried Guajillo Chiles
- Black Pepper
- Kosher Salt
- Ground Cinnamon
- Paprika
- Ground Cloves
- Coriander
- Cumin
- Dried Mexican Oregano
- Cider Vinegar
- Garlic Cloves
- Yellow Onions
- Beef Broth - chicken broth is a good substitute if beef isn't on hand.
- Bay Leaf
COOKING INSTRUCTIONS for Instant Pot Birria
Make the Chili Puree
Place chills in a large glass container. Bring water to a boil then cover the chilis with the hot water. Let the chilis soak for 10-15 minutes. You may need to use a small plate to weight the chilis down to keep them submerged
Once re-hydrated remove the stem and seeds then place the chilis in a food processor or blender. Add ¾ of the spices, garlic, vinegar, and ½ cup of water. Blend until smooth puree. Set aside.
Make the Stew
Turn instant pot settings to “Saute” on high until display reads “hot.” Add oil then saute the onions 3-4 minutes until translucent. Add brisket for a quick saute (1 minute).
Cancel saute settings. Add pureed chilis, beef broth, remaining spices, and bay leaf. Close lid and pressure cook for 10 minutes. Allow pressure to release naturally.
Using two forks shred the brisket in the sauce.
Make the tacos
Heat the tortillas then dip them one at a time into the stew giving them a good soaking.
Lay tortillas flat on a plate. Add stewed brisket to the tortillas to make the tacos. Dress based on your preferences. I used pickled red onions, cilantro, and shredded oaxacan cheese.
Fold the tortillas into tacos along with your favorite toppings like cheese, pickled red onions, and cilantro then fry in a skillet about 2-3 minutes per side.
Serve birria tacos with the stew as a dipping sauce. Top with fresh cilantro.
What To Serve With Beef Birria Tacos
Birria tacos are often served with various accompaniments to enhance their flavor and texture. Here are some popular options to serve with birria tacos:
- Consommé: A rich and flavorful broth made from the drippings of the birria meat, served on the side or as a dipping sauce for the tacos.
- Lime Wedges: Fresh lime wedges for squeezing over the tacos to add a bright and citrusy flavor.
- Radishes: Sliced radishes provide a crunchy texture and a slightly spicy kick that complements the richness of the birria.
- Cilantro and Onion: Chopped cilantro and finely diced onion add freshness and a burst of flavor to the tacos.
- Salsa: Serve with your favorite salsa, such as salsa verde or salsa roja, to add extra heat and tanginess.
- Avocado or Guacamole: Creamy avocado slices or guacamole add a cool and creamy element that balances the spicy flavors of the birria.
- Pickled Jalapeños: For those who enjoy extra heat, pickled jalapeños can be a tasty addition to the taco spread.
- Cotija Cheese: Crumbled cotija cheese adds a salty and tangy flavor that pairs well with the savory birria meat.
BIRRIA TACOS COOKING CONSIDERATIONS AND TIPS
Go with corn tortillas for these tacos!
Smoking your own brisket is an option, but save the time and the effort by visiting your favorite local barbecue spot for brisket.
Dried guijillo chilis have become fairly accessible in most mainstream stores. They’re usually in the aisle for hispanic ingredients or occasionally in produce with fresh chilis. Ancho chilis can be used along with or in place of.
Are birria tacos spicy you ask? Depends on whether you remove the seeds and veins from the chiles. If you do then the dish is pretty mild.
Feel free to cook these using traditional stovetop method. Follow the same steps and just go for a longer cook time at slow and low heat.
Beef shanks or short ribs are frequently used to make Birria tacos if you want to make without the smoked brisket.
Save the leftover stew broth, as it's golden! Use it as a topping for rice, as a gravy for biscuits, or sauce for meatballs.
These are my main entree after a starter soup like this creamy delicious Colombian seafood stew.
If you prefer a more crispy tortilla you might want to increase the temperature a bit
Cook ahead and store shredded meat refrigerated in an airtight container
Substitutes For These Delicious Tacos
Here are some good substitutions for birria tacos:
- Protein: Instead of beef, you can use lamb, goat meat, chicken, or even jackfruit for a vegetarian option.
- Spices: Experiment with different combinations of spices such as cumin, coriander, cloves, and bay leaves to create a unique flavor profile.
- Broth: Traditional birria uses beef broth, but you can try using chicken or vegetable broth for a lighter taste.
- Toppings: Get creative with toppings like pickled red onions, cilantro, diced avocado, or cotija cheese to add texture and flavor.
- Serving Style: Instead of tacos, you can use the birria meat in quesadillas, burritos, or even on top of nachos for a fun twist.
Good Variations on This Dish
Birria tacos are a versatile and flavorful dish that can be customized in many ways. Here are some delicious variations to try:
Protein Variations
- Chicken Birria Tacos: Use tender, shredded chicken instead of beef for a lighter option.
- Goat Birria Tacos: Stick to traditional birria made with goat meat for a more authentic taste.
- Pork Birria Tacos: Use slow-cooked pork shoulder for a rich and savory twist.
- Lamb Birria Tacos: Lamb meat adds a unique, robust flavor to the tacos.
- Beef Chuck Roast Birria Tacos: beef chuck is a cheaper alternative to brisket and short ribs
Tortilla Choices
- Flour Tortillas: Use flour tortillas instead of corn for a softer texture.
- Grilled Tortillas: Grill the tortillas for added flavor and a slight char.
- Cheese-Crusted Tortillas: Add a layer of melted cheese to the outside of the tortilla before frying.
Cheese Additions
- Queso Fresco: Crumble queso fresco on top for a light, fresh taste.
- Oaxaca Cheese: Use Oaxaca cheese for a creamy, melty addition.
- Cheddar Cheese: For a fusion twist, add sharp cheddar cheese.
Sauce and Consommé Variations
- Spicy Consommé: Add extra chiles or hot sauce to the consommé for a spicier dip.
- Tomato-Based Consommé: Add more tomatoes to the broth for a richer, redder consommé.
- Herb-Infused Consommé: Add fresh herbs like cilantro and oregano to the broth for added depth.
Cooking Methods
- Slow Cooker: Prepare the birria in a slow cooker for tender, fall-apart meat with minimal effort.
Flavor Enhancements
- Beer Braise: Add a splash of beer to the braising liquid for a deeper, richer taste.
- Chocolate Mole: Drizzle a bit of chocolate mole sauce over the tacos for a sweet and spicy twist.
These variations can help you tailor birria tacos to your taste preferences, making them a versatile and delicious meal for any occasion.
MORE LEFTOVER BRISKET RECIPES
For other taco recipes try either these Air Fryer Snapper Tacos or Mexican Street Tacos
make this recipe
Cooking birria tacos in the Instant Pot offers a convenient and flavorful experience. The tender meat, rich broth, and aromatic spices come together beautifully to create a dish that's sure to impress. Whether you're serving it for a special occasion or a casual meal, birria tacos from the Instant Pot are bound to delight your taste buds and leave you craving more.
If you make this brisket birria tacos recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Equipment
- instant pot
Ingredients
For the Tacos
- 6 Corn Tortillas
- ½ lb Smoked Beef Brisket
For The Chili Puree
- 6 Dried Guijillo Chilis
- 1 teaspoon Black Pepper
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ½ tablespoon Paprika
- ½ teaspoon Ground Cloves
- ½ teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- ⅓ cup Cider Vinegar
- 4 Garlic Cloves
- 1 medium Yellow Onions
- 1 quart Beef Broth
- 2 Bay Leaves
Toppings
- Pickled Red Onions
- Cilantro
Instructions
Make the Chili Puree
- Place chills in a large glass container. Bring about 4 cups of water to a boil then cover the chilis with the hot water. Let the chilis soak for 10-15 minutes. You may need to use a small plate to weight the chilis down to keep them submerged.
- Once the chilis are re-hydrated remove the stem and seeds then place the chilis in a food processor or blender. Add ¾ of the spices, garlic, vinegar, and and ¼ - ½ cup of water. Blend until smooth puree. Set aside.
Make the Stew
- Turn instant pot settings to “Saute” on high until display reads “hot.” Add oil then saute the onions 3-4 minutes until translucent. Add brisket for a quick saute (1 minute).
- Cancel saute settings. Add pureed chilis, beef broth, remaining spices, and bay leaf. Close lid and pressure cook for 10 minutes. Allow pressure to release naturally.
- Using two forks shred the brisket in the sauce.
Make the tacos
- Heat the tortillas then dip them one at a time into the stew giving them a good soaking. Lay tortillas flat on a plate. Add stewed brisket to the tortillas to make the tacos. Dress based on your preferences. I used pickled red onions, cilantro, and shredded Oaxacan cheese. Fold the tortillas into tacos and then fry in a skillet about 2-3 minutes per side.
- Serve the tacos with the stew as a dip.
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