Homemade Birria Tacos

Ingredients

• 3 lb Chuck Roast (well‑marbled, cut into 2‑inch chunks)
• 2 tbsp Kosher Salt (for seasoning the meat)
• 2 tbsp Avocado Oil (high‑heat searing oil)
• 2 cup Beef Broth (low‑sodium, used for deglazing and cooking)
• 2 tbsp Tomato Paste (adds depth to the sauce)
• 4 Dried Guajillo Chilies (stemmed and seeded)
• 2 Dried Ancho Chilies (stemmed and seeded)
• 2 Dried Pasilla Chilies (stemmed and seeded)
• 1 White Onion (medium, diced for sauce)
• 6 Garlic Cloves (minced)
• 2 Bay Leaves
• 1 Chicken Bouillon Cube (adds umami to the broth)
• 2 cup Oaxaca Cheese (shredded, melts beautifully)
• 8 Flour Tortillas (8‑inch, can substitute corn tortillas for gluten‑free)
• 1 Lime (cut into wedges for serving)
• 0.25 cup Fresh Cilantro (chopped, optional for those without soap gene)
• 1 Yellow Onion (finely diced for topping)
• 0.25 cup Additional Beef Broth (for dipping or extra moisture)

Instructions

1. Cut and Season the Meat

   Trim any excess fat, cut the chuck roast into 2‑inch chunks, and sprinkle generously with kosher salt.

   Time: PT5M

2. Sear the Beef

   Heat avocado oil in a large skillet over medium‑high heat. Add the meat pieces and sear on all sides until a deep brown crust forms.

   Time: PT5M

   Temperature: Medium‑high heat

3. Deglaze the Pan

   Add 1 cup beef broth and tomato paste to the skillet, stirring to scrape up browned bits. Let it simmer for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Transfer to Instant Pot

   Place the seared meat into the Instant Pot. Pour in the deglazed liquid, the remaining 1 cup beef broth, bay leaves, and the chicken bouillon cube.

   Time: PT2M

5. Pressure Cook the Beef

   Set the Instant Pot to high pressure for 45 minutes. Allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT45M

   Temperature: High pressure

6. Prepare the Chili Sauce

   While the meat cooks, remove stems and seeds from guajillo, ancho, and pasilla chilies. Roughly chop them, then combine with diced onion, garlic, and 1 cup beef broth in a blender. Blend until smooth.

   Time: PT15M

7. Shred the Cooked Beef

   Remove the meat from the Instant Pot, reserve a few tablespoons of cooking liquid, and shred with two forks until it pulls apart easily.

   Time: PT5M

8. Strain the Sauce

   Pass the blended chili mixture through a fine mesh strainer into a saucepan, discarding the pulp. Simmer for 5 minutes to thicken slightly.

   Time: PT5M

   Temperature: Medium heat

9. Combine Meat and Sauce

   Stir the shredded beef into the strained sauce, allowing the flavors to meld. Keep warm.

   Time: PT5M

   Temperature: Low heat

10. Shred the Cheese

    Shred the Oaxaca cheese (and optional mozzarella for extra melt) using a box grater.

    Time: PT2M

11. Assemble and Fry the Tacos

    Heat a clean skillet over medium‑high heat. Lightly dip each tortilla in the remaining sauce, place on the skillet, sprinkle a layer of shredded cheese, add a generous spoonful of meat, then top with more cheese. Cook 2‑3 minutes per side until the tortilla is crispy and the cheese is melted.

    Time: PT10M

    Temperature: Medium‑high heat (≈350°F)

12. Garnish and Serve

    Top each taco with fresh cilantro, finely diced yellow onion, and a squeeze of lime. Serve with extra sauce on the side for dipping.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

28 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef short ribs, Beef brisket
• Instead of Kosher Salt: Sea salt
• Instead of Avocado Oil: Vegetable oil, Canola oil
• Instead of Beef Broth: Chicken broth, Water + bouillon cube
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Dried Guajillo Chilies: Dried ancho chilies, Pasilla chilies
• Instead of Dried Ancho Chilies: Guajillo chilies, Pasilla chilies
• Instead of Dried Pasilla Chilies: Guajillo chilies, Ancho chilies
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Bay Leaves: Dried thyme
• Instead of Chicken Bouillon Cube: Vegetable bouillon cube
• Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
• Instead of Flour Tortillas: Corn tortillas
• Instead of Lime: Lemon
• Instead of Fresh Cilantro: Parsley
• Instead of Yellow Onion: White onion
• Instead of Additional Beef Broth: Water

Equipment Needed

• Instant Pot
• Large Skillet
• Cutting Board
• Chef's Knife
• Immersion Blender
• Fine Mesh Strainer
• Tongs
• Mixing Bowl
• Frying Pan or Griddle
• Ladle

Critical Steps — Do Not Skip

• Season and sear the chuck roast to develop a crust.
• Pressure cook the meat for 45 minutes to achieve fork‑tender texture.
• Blend and strain the chilies, onion, and garlic into a smooth sauce.
• Shred the cooked meat and combine with sauce to keep it moist.
• Fry the assembled tacos until the tortilla is crispy and the cheese fully melts.

Chef Tips from the Video

• Use a well‑marbled chuck roast; the fat renders into a rich, juicy filling.
• Let the shredded meat rest in its sauce for a few minutes before assembling tacos.
• For extra smoky flavor, toast the dried chilies briefly in a dry pan before blending.

Troubleshooting

Storage

Refrigerator: Store meat and sauce separately in airtight containers for up to 4 days.

Freezer: Freeze cooked meat and sauce in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili sauce can be prepared up to 2 days ahead and refrigerated.
• Cooked shredded beef keeps well for 3 days; reheat gently with a splash of broth.
• Assemble tacos just before serving to retain crispiness.

Frequently Asked Questions