Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

Crispy Pot Birria Tacos are the ultimate cozy dinner. After making this recipe dozens of times, I’ve perfected the technique for golden, crispy tortillas filled with juicy, slow-cooked beef in a rich, spicy broth. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Chicken Roll Ups with Ham and Swiss Cheese and Refreshing Korean Strawberry Milk Recipe for Warm Days.

What You'll Need for Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 cup water
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 bay leaf
• 12 small corn tortillas
• chili powder
• smoked paprika
• garlic powder
• onion powder
• dried oregano
• cumin
• salt
• pepper
• cloves
• cinnamon
• allspice
• Optional: finely chopped white onion
• Optional: fresh cilantro leaves
• Optional: lime wedges
• Optional: crumbled queso fresco
• Optional: sliced avocado or guacamole
• Optional: sour cream or Mexican crema

How to Make Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

1. Step 1: Season the beef with salt, pepper, and 1 tbsp of the chili powder. Place it in the Instant Pot and pour in the beef broth and water.
2. Step 2: Add the onion, garlic, jalapeños, tomato paste, oregano, cumin, salt, pepper, cloves, cinnamon, allspice, and bay leaf to the Instant Pot. Stir to combine.
3. Step 3: Secure the lid on the Instant Pot and set it to pressure cook on high for 45 minutes. Allow the pressure to release naturally.
4. Step 4: Remove the beef from the Instant Pot and shred it using two forks. Return the shredded beef to the Instant Pot and stir to combine with the broth.
5. Step 5: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Dip them in the broth and fill with the shredded beef. Serve with your favorite toppings.

Storing & Reheating Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

Short-Term Storage

Store in an airtight container in the fridge. Store leftover beef and broth in an airtight container in the fridge for up to 5 days. Make-ahead tip: The broth can be made up to 2 days ahead of time. Shred the beef and store it in the fridge until ready to serve.

Freezing Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

Freeze leftover beef and broth in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat the beef and broth in a oven-safe dish at 350°F (180°C) for 15-20 minutes. Warm the tortillas in a dry skillet over medium heat. Microwave: Reheat the beef and broth in the microwave for 2-3 minutes. Warm the tortillas in a dry skillet over medium heat.

Recipe Notes

• Chef tip: For a milder version, remove the seeds from the jalapeños or omit them altogether.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs.
• Make-ahead: The broth can be made up to 2 days ahead of time. Shred the beef and store it in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the tortillas become soggy, try frying them in a little oil after dipping them in the broth.

Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas

⏱

Prep

15 mins

🍳

Cook

1 hr 30 mins

⏳

Total

1 hr 45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 2 cups beef broth
• 1 cup water
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 bay leaf
• 12 small corn tortillas

Seasonings

• chili powder
• smoked paprika
• garlic powder
• onion powder
• dried oregano
• cumin
• salt
• pepper
• cloves
• cinnamon
• allspice

Optional Toppings

• finely chopped white onion
• fresh cilantro leaves
• lime wedges
• crumbled queso fresco
• sliced avocado or guacamole
• sour cream or Mexican crema

Instructions

1. Step 1: Season the beef with salt, pepper, and 1 tbsp of the chili powder. Place it in the Instant Pot and pour in the beef broth and water.
2. Step 2: Add the onion, garlic, jalapeños, tomato paste, oregano, cumin, salt, pepper, cloves, cinnamon, allspice, and bay leaf to the Instant Pot. Stir to combine.
3. Step 3: Secure the lid on the Instant Pot and set it to pressure cook on high for 45 minutes. Allow the pressure to release naturally.
4. Step 4: Remove the beef from the Instant Pot and shred it using two forks. Return the shredded beef to the Instant Pot and stir to combine with the broth.
5. Step 5: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Dip them in the broth and fill with the shredded beef. Serve with your favorite toppings.

Notes

• Chef tip: For a milder version, remove the seeds from the jalapeños or omit them altogether.
• Best substitution: You can substitute the beef with pork shoulder or chicken thighs.
• Make-ahead: The broth can be made up to 2 days ahead of time. Shred the beef and store it in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the tortillas become soggy, try frying them in a little oil after dipping them in the broth.

Storage

• Fridge: Store leftover beef and broth in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftover beef and broth in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat the beef and broth in a oven-safe dish at 350°F (180°C) for 15-20 minutes. Warm the tortillas in a dry skillet over medium heat.
• Microwave reheat: Reheat the beef and broth in the microwave for 2-3 minutes. Warm the tortillas in a dry skillet over medium heat.
• Make ahead: The broth can be made up to 2 days ahead of time. Shred the beef and store it in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 36g
• Fat: 22g
• Carbs: 28g
• Fiber: 4g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas FAQs

A Warm Final Note

I can’t wait for you to try Crispy Pot Birria Tacos with Juicy Meat and Golden Tortillas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!