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Instant Pot Birria Tacos with Guajillo Sauce

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos

Equipment

  • Instant Pot or any electric pressure cooker (this is your birria recipe Mexican pressure cooker).
  • High-speed blender or a traditional blender with tamper.
  • Skillet for crisping tacos.
  • Slotted spoon or tongs for handling the beef.
  • Optional immersion blender (makes post‑pressure cooking sauce smoothing easier).

Ingredients
  

For the Birria (Shredded Beef)

  • 3 lb beef chuck roast cut into large chunks (or beef short ribs—boneless or bone-in both work)
  • 6 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 4 cloves garlic
  • 1 large white onion quartered
  • 1 8 oz can tomato sauce
  • 2 cups beef broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano preferably Mexican oregano
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • 2 bay leaves
  • Salt to taste around 1½ tsp

For the Sauce & Tacos

  • 12 –16 corn tortillas
  • 1 medium white onion finely chopped
  • 1 bunch fresh cilantro chopped
  • 1 lime cut into wedges
  • 2 cups shredded Oaxaca cheese or Monterey Jack
  • Oil for frying tortillas

Instructions
 

Prepare the chile blend & sauce

  1. Toast dried guajillo and ancho chiles in a dry skillet over medium heat 1–2 minutes per side until fragrant. Be careful not to burn them.
  2. Soak the toasted chiles in hot water for 20 minutes until pliable. Drain.
  3. In a blender, combine soaked chiles, tomato sauce, garlic, onion, cumin, oregano, cinnamon, pepper, and 1 cup of beef broth. Blend until smooth. If needed, add more broth to get a silky sauce texture.

Sear the beef

  1. Set your Instant Pot to sauté on high. Add a tablespoon of oil.
  2. Season beef chunks with salt and brown in batches, about 3 minutes per side. This step adds depth to the birria flavor. Transfer meat to a plate.

Pressure cook the birria

  1. Cancel sauté. Add half the blended sauce, scraping any browned bits off the pot bottom.
  2. Return all seared meat, plus remaining sauce.
  3. Add the bay leaves and rest of beef broth. Stir gently to combine.
  4. Seal the lid, set to high pressure for 50 minutes.

Shred the meat & refine the broth

  1. Once cooking finishes, let natural pressure release for 10–15 minutes, then quick-release any remaining pressure.
  2. Transfer beef to a large bowl using tongs or slotted spoon. Discard bay leaves.
  3. Shred with forks into tender, luscious “shredded beef.”
  4. For a richer broth, skim any fat from the top. Optionally, blend again or strain to ensure a smooth guajillo sauce.

Crisp the tacos

  1. Heat a skillet over medium‑high heat with a spoonful of oil.
  2. Dip a corn tortilla briefly in the birria broth (“consomé”), then transfer to skillet.
  3. Add shredded cheese and beef to one half of the tortilla.
  4. Cook ~1–2 minutes until the underside is golden, fold in half, pressing gently.
  5. Flip and cook another 1–2 minutes until crispy and cheese has melted.
  6. Repeat with remaining tortillas.

Serving

  1. Plate tacos; top with fresh onion, cilantro, and optional squeeze of lime.
  2. Add a dipping bowl of warm consomé on the side for dunking.