Birria Tacos

Birria Tacos

Hoppin on this Birria Tacos bandwagon head first with 

"Give Em Something To Taco Bout" carne asada seasoning 

You'll be asking yourself the same question I did...

"Are you frickin kidding me? Why have I never made these before? "


1.5 lbs short ribs (frozen is fine for instant pot, if you use your trivet under the meat to prevent the burn feature) 

1 package of "Give Em Something To Taco Bout"

2 tbsp Tomato paste 

2 - 3 inch chunk of peeled ginger

2 to 3 cups of beef broth (just enough to cover the meat) 

12 corn tortillas 

Melty cheese of your choice (ie: cheddar, colby jack, or queso fresco)


(this is the instant pot recipe,  but you can use a crock pot, just cook on low for 8 hours)

Place the trivet in the pot and then all the ingredients (except cheese and tortillas)

Secure the lid and set the pot to high pressure cook for 45 min for frozen meat (20 minutes if thawed)

Allow natural release until all the pressure is out of the pot (tap the release valve to be sure, before opening the lid)

Discard the ginger

Pull out the meat on the trivet 

Turn on the sautee feature to reduce the liquid in the pot while you are shredding the meat

Get your pan hot on med - medium high

Preheat oven to 200°f

Working in batches of 2-3 tacos at a time 

Coat your pan with a little oil

Place tortillas in pan and put just enough shredded meat to cover 1/2 the tortilla and top with cheese and a Tbsp or 2 of the reduced liquid 

Fold the tortilla over and cook on both sides until browned and a bit crisp 

Place cooked tacos on a paper towel lined baking sheet, until they are all done then let rest in the preheated oven until ready to eat

Taste the reduced liquid for seasoning 

Divy up the liquid for dipping the tacos 

Top the tacos with diced onion and cilantro 

So good, you might moan a little 😏 

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