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Hello flavor fam! I'm comin’ atcha with that slow-smoked seduction—'cause these Beef Birria Tacos are all that and then some. Oh baby, be mine, and be hungry! We’re takin' tender, bark-kissed brisket and bathing it in a rich, chile-forward birria consommé that is cooked quickly in the instant pot vs. the hours long simmer.
This ain't just tacos—it’s crisp, juicy, fire-kissed bliss, where smoky beef melts between your teeth and the tortillas dance in a pan-fried crunch finale.
Beats and Eats (music to pair with birria tacos)
Miki Howard’s “Baby Be Mine” is the perfect pairing—her sultry phrasing and velvet tone mimic the way the consommé clings to every shred of brisket. Her ballad builds slow like the birria broth, hitting bold peaks and low, tender valleys that mirror the layers of smoke, heat, and love in each bite.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
Cinnamon is not required but I prefer to add it for that warm, sweet undercurrent—like background vocals that deepen the groove without stealing the spotlight, it smooths out the heat and ties the broth together with warmth.
Dried Guajillo Peppers are key to bringing that signature birria soul—smoky, earthy, and slightly fruity, they wrap around the brisket like a hook you can’t shake. (Can’t find guajillos? Sub with ancho chiles for a richer, darker tone.)
Smoked beef brisket adds convenience if you buy from your favorite bbq spot. It's partly why I chose it plus you can't beat that deep, smoky flavor and tender texture that holds up well in the chile-laced birria consommé. Beef chuck roast and beef short ribs are both great substitutes since they become incredibly tender when slow-cooked making for tender shredded meat.
Serving Suggestions
Serve birria tacos in corn tortillas with consommé on the side as a dipping sauce, briny root vegetable salad for brightness, and maybe some street-style Southwestern corn to cool off that slow burn. Don't forget that ooey gooey Oaxaca cheese. Top it all off with Miki in the background and a cold drink in your hand—'cause this taco night just turned into a slow jam supper.
If you make this instant pot 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.
Video
