Spicy Birria Tacos

Spicy Birria Tacos

Serves: 8-12 tacos
Prep Time: 30 minutes
Cooking Time: 60 minutes
Spicy Birria Tacos


  • 3 pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 7 dried guajillo chilies (sweet, smoky, not very spicy)
  • 1 onion, sliced
  • 6 garlic cloves, chopped
  • 1 carrot, cut in half crosswise, then cut in half (4 large pieces of carrot)
  • 2 bay leaves
  • ½ cinnamon stick or ½ teaspoon cinnamon powder
  • 2 teaspoons dried Mexican oregano or oregano
  • 1½ teaspoon cumin seeds, ground
  • 1 teaspoon coriander, ground
  • 2 teaspoons tomato paste
  • 3 cups unsalted chicken stock
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon regular soy sauce
  • 2 tablespoon Tiger Sauce Original Chili Sauce
  • Salt & ground black pepper

For Serving:

  • 8-12 corn tortillas
  • Good melting cheese (i.e. Oaxaca cheese or mozzarella cheese), freshly grated
  • White onion, diced
  • Cilantro, finely chopped
  • Lime slices


Print This Recipe
  1. Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces.
  2. Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles' aroma (about 4 to 5 mins), remove and set aside.
  3. Brown Meat in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry your meat. Season beef with salt & black pepper. Add 1 tbsp vegetable oil into the pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the beef in Instant Pot. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.
  4. Saute Onions and Garlic: Add another 1 tbsp vegetable oil to Instant Pot. Add in sliced onions and carrot, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ cinnamon stick, 2 tsp dried Mexican oregano, 1½ tsp ground cumin seeds, 1 tsp ground coriander, and 2 tsp tomato paste, then saute for another minute.
  5. Deglaze Instant Pot: Pour in 2 cups unsalted chicken stock, then deglaze by scraping all the flavorful brown bits o the bottom with a wooden spoon. Give it a quick mix.
  6. Pressure Cook Birria: Add in 2 tbsp apple cider vinegar, 1 tbsp regular soy sauce, 2 tbsp Tiger Sauce Original Chili Sauce, and another cup of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
  7. Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes.
  8. Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot or simply add some birria sauce to a bowl of shredded meat if you prefer a lighter coating of sauce.
  9. Season Birria: Taste and adjust the seasoning by adding more salt.
  10. Make Birria Tacos: Heat up a skillet over medium heat (nonstick works best). Dip corn tortillas in the birria sauce. Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they're too dry but don’t overload tortilla with excess sauce, otherwise they won’t “crip” quite as much if covered in too much sauce.
  11. Place a corn tortilla on the heated skillet. Layer a handful of grated melting cheese on a corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half.
  12. Serve birria tacos immediately with extra sauce, Cilantro and lime slices. For added heat, add a few dashes of Tiger Sauce Original Chili Sauce.