Shortcut Beef Birria Tacos Recipe

Introduction

Shortcut Beef Birria Tacos offer a rich and flavorful experience using tender, slow-cooked beef and cheesy, crispy tortillas. This comforting Mexican dish is perfect for a satisfying meal that impresses with minimal fuss.

Ingredients

• 1 tablespoon vegetable oil
• 2-3 pound beef chuck roast or short ribs
• 1 (28-ounce) can red enchilada sauce
• 4 cups beef broth or stock, divided
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 bay leaves
• Salt and black pepper to taste
• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Chopped fresh cilantro for garnish
• Diced white onions for garnish

Instructions

1. Step 1: Prepare the beef by cutting the chuck roast into 4 even pieces and seasoning all sides generously with salt and pepper.
2. Step 2: Choose your cooking method—Instant Pot, slow cooker, or stovetop. For the Instant Pot, set to Sauté and heat the vegetable oil, then add 2 cups beef broth over the beef after pressing Cancel.
3. Step 3: In a bowl, mix enchilada sauce, minced garlic, cumin, and bay leaves. Pour this over the beef regardless of cooking method.
4. Step 4: For the Instant Pot, seal the lid and cook on Manual high pressure for 50 minutes, then allow a natural pressure release for 10 to 15 minutes.
5. Step 5: For slow cooker, sear beef in a skillet first, then place in slow cooker. Add the sauce mixture and 2 cups beef broth. Cook low for 7-9 hours or high for 4-6 hours until meat shreds easily.
6. Step 6: For stovetop, sear beef in a large pot or Dutch oven, add sauce and 2 cups broth, bring to boil, then simmer covered on low for 3 hours until tender.
7. Step 7: Remove beef and shred with forks. Return shredded meat to the cooking liquid and keep warm.
8. Step 8: To prepare consommé, strain the cooking liquid, combine 1 cup strained liquid with remaining 2 cups beef broth, heat, and season with salt. Keep warm for serving.
9. Step 9: Assemble tacos by dipping corn tortillas into the birria cooking liquid, then placing them in a hot skillet. Add cheese and shredded beef on one half, fold, and cook 2-3 minutes per side until golden and crispy.
10. Step 10: Repeat with remaining tortillas and serve immediately, garnished with cilantro and diced onions. Enjoy warm consommé on the side for dipping.

Tips & Variations

• For a more authentic flavor, use Oaxaca cheese if available; mozzarella works well as a substitute.
• Allow the Instant Pot to naturally release pressure to keep the meat tender.
• Add a splash of lime juice to the consommé for a bright finish.
• Use a non-stick skillet to prevent tortillas from sticking and ensure even crisping.

Storage

Store leftover birria and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat gently in a skillet with a little cooking liquid to maintain moisture. Warm tortillas fresh before assembling tacos. Consume consommé warm for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for birria?

Yes, beef chuck or short ribs are ideal for tenderness and flavor, but brisket or beef shank can also be used with similar results.

How do I keep the tortillas from getting soggy?

Lightly dip tortillas in the birria consommé to coat them, then cook on a hot skillet until crispy on both sides. This helps seal the tortillas and prevents sogginess while adding flavor.

Shortcut Beef Birria Tacos Recipe

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★★★★★

4.5 from 102 reviews

These Shortcut Beef Birria Tacos are a delicious and easy way to enjoy the traditional Mexican birria with tender, flavorful beef cooked in a rich enchilada sauce and broth. Whether using an Instant Pot, slow cooker, or stovetop method, this recipe delivers juicy, shredded beef tucked inside crispy corn tortillas with melted cheese, garnished with fresh cilantro and onions, perfect for a comforting meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes (Instant Pot) / 3 hours (Stovetop) / 7-9 hours (Slow Cooker low)
• Total Time: 1 hour 5 minutes (Instant Pot) / 3 hours 15 minutes (Stovetop) / 7 hours 15 minutes (Slow Cooker)
• Yield: Approximately 8–10 tacos 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Cooking Base

• 1 tablespoon vegetable oil
• 2–3 pound beef chuck roast or short ribs
• 1 (28-ounce) can red enchilada sauce
• 4 cups beef broth or stock, divided
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 bay leaves
• Salt and black pepper to taste

Tacos and Garnishes

• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Chopped fresh cilantro for garnish
• Diced white onions for garnish

Instructions

1. Prepare the Beef: Cut the beef chuck roast into 4 even pieces and generously season all sides with salt and black pepper to ensure a well-flavored base.
2. Choose Cooking Method – Instant Pot: Set the Instant Pot to Sauté mode and heat the vegetable oil. Cancel sauté once oil is hot. Add beef pieces and pour in 2 cups of beef broth. Mix together enchilada sauce, garlic, cumin, and bay leaves, then pour over the beef. Seal the lid, set the pressure-release valve to sealed, and cook on high pressure for 50 minutes. Allow natural pressure release for 10-15 minutes before opening.
3. Slow Cooker Method: Heat the vegetable oil in a skillet over medium heat. Sear the beef pieces until browned on all sides (about 5 minutes), then transfer to the slow cooker. Mix enchilada sauce, garlic, cumin, and bay leaves and pour over the beef. Add 2 cups beef broth and stir gently. Cover and cook on low for 7-9 hours or high for 4-6 hours until the beef is tender.
4. Stovetop Method: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef pieces on all sides until browned (5–10 minutes). Add enchilada sauce, garlic, cumin, bay leaves, and 2 cups beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 3 hours until the beef shreds easily.
5. Shred the Beef: Remove the cooked beef from the pot or cooker and shred it with two forks. Return the shredded beef to the cooking liquid to keep warm and absorb the flavors.
6. Prepare Consommé: Remove shredded beef from cooking liquid and set aside. Strain the cooking liquid, then combine 1 cup of strained liquid with remaining 2 cups beef broth in a saucepan. Heat over medium heat, season with salt to taste, and keep warm for serving alongside the tacos.
7. Assemble the Tacos: Heat a large skillet over medium heat. Lightly dip each corn tortilla into the warm birria consommé to coat both sides.
8. Cook Tacos: Place the dipped tortilla on the hot skillet. Add shredded cheese to one half of the tortilla, top with a generous amount of shredded birria beef, then fold the tortilla in half. Cook for 2-3 minutes on each side until the tortilla is golden and crispy and the cheese is melted.
9. Serve: Repeat with remaining tortillas. Serve tacos hot, garnished with fresh chopped cilantro and diced white onions. Offer warm consommé alongside for dipping each taco for extra flavor and moisture.

Notes

• Beef chuck roast works best for tender, juicy meat but short ribs are an excellent alternative for richer flavor.
• The Instant Pot method is the quickest and best for busy weeknights.
• Slow cooker method enhances flavor with slow, low heat but takes more time.
• If you prefer a spicier birria, consider adding chipotle peppers or extra cumin to the sauce.
• Use Oaxaca cheese for a more authentic Mexican flavor, but mozzarella works well as a substitute.
• Consommé can be adjusted with salt or a squeeze of lime to brighten the flavors before serving.
• Leftover birria meat freezes well and can be reheated gently in its sauce for future meals.

Keywords: Birria Tacos, Beef Birria, Mexican Tacos, Enchilada Sauce, Instant Pot Birria, Slow Cooker Birria, Stro covetop Beef Tacos, Mexican Comfort Food