August 11, 2020 | Last Updated on January 8, 2023 by Patricia Valbrun
Easy Birria Tacos Recipe is the perfect comfort food to serve your family and friends on your next movie night or dinner! It's simple yet so tasty and delicious that they will surely be back for more.
If you’re looking for the best easy birria tacos recipe instant pot, this post will come in handy for those times when you want to eat something tasty.
What is Birria?
Birria is a traditional slow-cooked Mexican dish commonly made with goat meat. Nowadays, this dish is usually made with beef, veal, lamb, or pork meat.
This savory, sweet and spicy dish is usually eaten as a stew or as a taco filling like our recipe today.
Birria Ingredients
Here you have the complete birria tacos ingredients list for cooking the best birria tacos you’ll ever taste. Keep an eye out for some recommendations I made after trying this recipe a few times.
● Beef Angus – to highlight the whole dish, I decided to use Beef Angus. This is one of the tastiest beef and is very tender which makes it more suitable for this recipe
● Epis – In this recipe, we’ve included Epis, a Haitian Seasoning. You can use this in a lot of recipes so keeping a jar of it in your fridge will probably come in handy.
● Guajillo Pods – make your birria tacos taste as authentic as it can be by using traditional Mexican spices. Guajillo is sun-dried peppers and is the second-most commonly used dried chili in Mexican cuisine after poblanos. You can find these in the Mexican aisle of any grocery store. If you’re worried about the spiciness, Guajillo has a mild to medium level of spiciness so it’s very tolerable.
● Chile de Arbol – this is another Mexican chili pepper and is much spicier than Guajillo. If you don’t tolerate spicy food well, you can reduce the amount of this in your recipe.
● Oregano – if you’re staying true to this Mexican dish, instead of using the regular oregano use Mexican oregano. Unlike the regular oregano which has a minty undertone, Mexican oregano has a more citrusy flavor and compliments the spices better, resulting in an ultimate birria tacos recipe.
Step By Step: How to Make The Best Birria Tacos
Birria tacos are very easy to make and only involve a few steps that include marinating the meat, cooking it, making the sauce and assembling your tacos.
MARINATE - Using lemon and vinegar, wash and dry the meat. With your epis seasoning, marinate the meat for 2-24 hours in the fridge.
BOIL - In a large pot, brown the beef on both sides. Add the onion, garlic cloves, along with the bell pepper with cloves. Quick tip: you can stick in cloves inside the pepper.
Cover with water, chicken stock or you can just use chicken bouillon a drop of vinegar for tenderness and bring it to a boil.
After bringing it to a boil, cover, and simmer on medium heat until meat is tender for about 2 hours. While boiling, skim off the top and throughout
CHILE SAUCE - Remove all the seeds from inside the Chile pods. In a small pot, add water until just covered and bring to a boil.
Let it simmer for about 10-15 minutes until the Chile pods are soft and tender. Strain the chilies reserving 1 cup of the boiling liquid then blend until you get a smooth consistency.
BEEF - Once the beef is tender discard the onion and garlic cloves then strain the beef and SAVE THE LIQUID (any leftovers you can blend and add it back into the sauce).
I do this so I can shred the beef easier. After that, add the beef back to the water and pour in your blended pepper mixture then mix well and continue to cook for another hour.
TACOS - Now that the Birria de res is done we can start building tacos! Preheat flattop or skillet to medium-high heat.
Dip tortillas into the left-over liquid, place onto the skillet and top with cheese mixture. Let the cheese melt a little.
Top it off with the beef from the beef, cilantro, and white or red onions. Fold in half and continue to cook each side until crispy.
And your Birria Tacos are ready! Eat these tacos on their own or if you want to go the extra mile, you can serve them with tortilla chips or any of your favorite Mexican side dishes.
Making Chili Sauce For Birria Tacos
Making the chili sauce for birria tacos is super simple and only requires very few steps and ingredients. Here’s the brief rundown.
Remove all the seeds from inside the Chile pods.
Combine all the chilis in a small pot then add just enough water to cover and bring it to a boil. Let it simmer for about 10-15 minutes until the Chile pods are soft and tender.
Strain the chilies and make sure to reserve 1 cup of the boiling liquid. Put the chilies in the blender along with a cup of boiling liquid, blend starting on low to high and add your spices, blend until you get a smooth consistency.
And you’ve successfully done your easy birria tacos chili sauce that will take your birria tacos to the next level.
Cooking Birria
There are many ways to cook this recipe, traditionally this is slow-cooked. However, if you don't have much time and still want to get the same result, you can use an instant pot.
Alternatively, you can also use a dutch oven (make sure to preheat it) or your good 'ol stovetop. Whichever works for you, they will surely be delectable!
Taking Your Birria Tacos To The Next Level
Not many people might be aware of this, but if you want to experience the ultimate birria tacos flavor, then you have to dip your tortillas into the stew and then fry them using fat (or butter, or oil).
This will allow that crispy golden brown exterior in the tortilla to be fully appreciated by you and your guests. Simply dip the tortillas into the stew and use another skillet with hot oil to quickly fry them for a few minutes on each side.
Once they’re done, place the tortillas in a plate or container with some paper towels to drain the excess oil and you’re ready to assemble your birria tacos.
Cooking Birria Tacos In A Slow Cooker vs Dutch Oven
As I just mentioned, you can make this recipe in an instant pot or a dutch oven if you’d like.
For the dutch oven, you’ll need a fairly large one for this recipe, and simply follow the instructions mentioned and when the moment to close the instant pot arrives, you’ll make a change. Cover your dutch oven and set it in a low setting over your stove for as long as possible.
As for the slow cooker method, you simply put all the ingredients in it and set your stove to the lowest heat possible for around 6-8 hours. Yes, it is a long time but the final flavour will be exquisite. Since you’re slow-cooking the meat, it will end up super soft and tender, excellent for tacos.
Best Way to Storing Birria
If you cooked a large batch of Birria, you can put them in a container and freeze them to use them for later. Reheat them and you're ready for another taco night!
Aside from using it as a taco filling, you can also pair it with rice and eat it as it is. As for the tortilla, you can easily reheat them on a pan or in an oven.
You might also like:
Pollo Guisado (Puerto Rico Chicken Stew)
Birria Tacos
Ingredients
- 2 lbs roast beef angus
- 2 tablespoon epis
- 1½ tablespoon chicken bouillon
- 2 white onions medium onions
- 4 roma tomatoes
- ½ green bell pepper
- 3 bay leaves
- 12 garlic cloves
- 5 whole cloves
- ½ cinnamon stick
- ½ tablespoon peppercorns
- 1 teaspoon salt to taste
Tacos
- tortillas
- mozzarella cheese
- 1 white onions ( chopped) red onions optional
- 1 bunch cilantro
Chile sauce
- 7 chile pods
- 4 guajillo pods
- 4 chile de arbol
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon oregano
- 2 teaspoon whole cumin
- ½ thyme
- ¼ cup vinegar
- salt
Instructions
Birria
- Wash and dry the meat with lemon and vinegar. Marinate the meat using epis seasoning and set in the fridge for 2-24 hours.
- In a large pot, brown the beef on both sides. Next, add in your onion, garlic cloves, bell pepper with cloves (Trick you can stick in cloves inside the pepper), chicken boullion, cinnamon stick, peppercorns, bay leaves, tomatoes , salt and vinegar . Cover with water or chicken stock. Bring to a boil then cover and simmer on medium heat until meat is tender, about 2 hours. Skim off the top while boiling and throughout.
- Remove all the seeds from inside the Chile pods. In a small pot add water until just covered, bring to a boil then simmer for about 10-15 minutes until the Chile pods are soft and tender. Strain the chilies reserving 1 cup of the boiling liquid and blend until a smooth consistency.
- Once the beef is tender discard the onion and garlic cloves then strain the beef and SAVE THE LIQUID (any left overs you can blend and add it back into the sauce). I do this so I can shred the beef easier. Then add the beef back to the water and pour in your blended pepper mixture and mix well and continue to cook for another hour.
- Now that the Birria de res is done we can start building tacos! Preheat flattop or skillet to medium-high heat. Dip tortillas into the left-over liquid, place onto the skillet, and top with cheese mixture. Let the cheese melt a little then top it off with the beef from the beef, cilantro, and white or red onions. Fold in half and continue to cook each side until crispy.
How To Make Chili Sauce
- Remove all the seeds from inside the Chile pods.
- Combine all the chilis in a small pot then add just enough water to cover and bring it to a boil. Let it simmer for about 10-15 minutes until the Chile pods are soft and tender
- Strain the chilies and make sure to reserve 1 cup of the boiling liquid. Put the chilies in the blender along with a cup of boiling liquid, blend starting on low to high and add your spices, blend until you get a smooth consistency.
How did you like this recipe? Leave a comment and let me know what you think. Looking for another pasta recipe? Try this Salmon Rasta Pasta recipe next!
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@luxdoutnails says
I’m going to try your Episode marinade for the Birria Beef consume tacos. I hope to find Maggie spice and as usual challenging my culinary skills😂. I’ve never had Epis and very excited to make it!
@luxdoutnails says
Dear autocorrect Epis* not episode 😂
letseatcuisine says
I hope you love it as much as we do ! Please let me know how it works out 🙂
@luxdoutnails says
Ok so tried the Epis and the recipe and it is phenomenal! Lots of standing so be prepared 😂. I wish you were more clear on when adding the cinnamon stick and peppercorns . I did assume to add all dry ingredients at the beginning and it worked out. I assume you left out salt so it would be up to us but I’d revise that too Bc if someone wants to learn properly they would have omitted it, rendering a salt less beef and consumè-no bueno. I luckily added my own preferences and loved the dish. I do appreciate the Epis I accidentally left out the ginger but next time I’ll make it without it. Also didn’t have time to get exact peppers I did have the Guajillos peppers and chipotle peppers in adobo sauce and just got Jalepeno and small wrinkly green ones😂! Aside from that I truly enjoyed your recipe and I’m glad I tried your version! Thank you so much! MuCheck my pic out on your Pin on Pinterest! If says more than I have here😋😛😁a beautiful recipe and a must to experience at least once but I’m def making it again! Mucho bueno!!
letseatcuisine says
I'm so happy you loved it ! I will definitley check pinterest and you were right to throw it into the liquid pot with the meat. I will add it into the blog post . Thank you 🙂
Clayton says
Hey there, I have the Guajillo and De Arbol chiles for the sauce that you mentioned above. I was wondering if you have any suggestions for what kind of Chiles work best for the "7 Chile pods" you specified earlier in the list? Thanks!
letseatcuisine says
Hi! Any brand of dried chilies works fine . I use the Badia brand, it’s easy to find in any supermarket . Let me know how it turns out 🙂
Aigul Berdy says
Nice Food! I think great one for Our Dinner, Thank you so much 🙂
Janah says
Your presentation and thoroughness of explaining this recipe is amazing! Thank you and I can't wait to give this a try!
letseatcuisine says
Hi Janah,
Thank you so much! Im so happy that you were able to find it helpful 😉
Crystal says
Can you use Siracha for the chili sauce?
letseatcuisine says
Hi Crystal,
I have never done that so its not something I can or will recommend. If you do it the way its recommended, I'm for sure you won't be disappointed 🙂
Crystal says
I don’t have the chili’s for the sauce, what can I substitute? Or add to create the same texture?
Crystal says
Can I use sriracha for chili sauce
Nik says
In step 2 of the instructions, you say to add things like cinnamon stick, onion, tomatoes, bell pepper with cloves, etc. the last thing to add says salt and vinegar. How much vinegar? On the ingredients list all I can find find for vinegar is under the chili sauce section so I don’t know how much to use 🤷🏻♀️. Please help!
letseatcuisine says
Hi Nik, One tbsp of vinegar is fine. I will update that for you:)
Keith H Patton says
I've been cooking for 50 years and had my own catering business. My impression is that it seems way more complicated than necessary. They're tacos, and it looks like everything is thrown together at the end. I generally grind my own dried peppers for my own chili so that step won't be necessary but the steps for the braised meat seems overly involved.
I'm still going to try it, but just shave some of the prep time.