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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/shortcut-beef-birria-tacos-recipe/