Birria with Birria Bombs!(slow cook instant pot)
Ingredients:
Chuck Roast, about 3lbs(birria bomb package says one birria bomb per 3lbs of chuck roast)
1 Birria bomb(I bought mine in a pack of 2 off amazon)
1 Onion (chopped is better but I just used what we already had sliced)
4 cups of Beef Broth or Water(I use beef broth to make it more flavorful, just did low sodium type)
Spoonful of minced garlic(or however much you want and yes I used the jar stuff to save time)
For making the tacos(or quesadillas!):
Cheese of your choice(I use Oaxaca)
Cilantro(I just use already pre chopped because I have no patience/time to pick all them leaves off and chop them up)
Tortillas(can use whatever you want but I use the flour burrito sized ones since I like to make quesadillas with my crimpit)
Chopped Onion
Optional: bell peppers(I sauté them and the onions)
Also optional:(Taco Bell mild sauce, Taco Bell chipotle sauce, and sour cream)
Instructions:
Getting started:
Step 1: cut your chuck roast into chunks, small enough to fit in your pan
Step 2: start by browning the chuck roast chunks on all sides. (I did this in a separate pan but you can also use the sauté function on your instant pot)
Step 3: once everything is browned you can add them to the instant pot (if you used a separate pan) and add some of the chopped onion, the minced garlic, the birria bomb, and the 4 cups of beef broth or water, you can also add some chopped cilantro
Step 4: close the lid and set to slow cook on high for 6 hours(if you don’t wanna wait that long you can use the meat/stew function on your instant pot for about 45 minutes to an hour, just want that beef to get tender)
Assembling the tacos(or quesadillas)!:
Step 1: remove your beef chunks carefully from the instant pot and set aside for shredding and leave the broth in the pot
Step 2: if there’s any fat on the top of the broth you can skim it off if you want to
Step 3: shred the beef up really well and you’re ready to start assembling the tacos
Step 4: you can dip the tortillas in the broth/consume for added flavor but it will get a little messy
Step 5: put the dipped tortillas in a pan and let them cook a little on each side then start adding your cheese, shredded beef, onion, and cilantro
Step 6: set aside from of the consume/broth for dipping your tacos in(you can add some onion and cilantro to this as well!)
Step 7: make sure to carefully flip your tacos around in the pan as to not tear them and let them crisp up a little on both sides and let the cheese get all melty before moving to a plate and serving!
#birriarecipe #birria tacos #birriabombs #birriatacos #birria
Birria has become a sensation for good reason—its rich, deeply flavorful meat and versatile broth make it a perfect comfort food for any occasion. Using birria bombs simplifies the traditional marinade process, packing all the spices and chilies needed into a convenient package, which is especially handy for busy cooks. From personal experience, browning the chuck roast chunks before slow cooking really enhances the depth of flavor. I recommend using low sodium beef broth as the cooking liquid; it complements the birria bomb’s spices without overpowering them. When slow cooking in the Instant Pot on the meat/stew setting, the meat comes out tender in under an hour, which is a lifesaver when you’re short on time. For assembling the tacos or quesadillas, dipping the tortillas into the birria broth (consommé) before pan-frying adds an incredible, rich flavor and creates a lovely crispy texture. Using a cheese like Oaxaca ensures excellent meltiness and creaminess. Adding chopped onion and cilantro brings brightness and freshness that balances the richness of the meat. An optional but delicious step is to sauté bell peppers and onions to include in your fillings, adding a subtle sweetness and extra veggies to the mix. For serving, I personally enjoy dipping the tacos in the broth with a spoonful of sour cream and a splash of mild or chipotle sauce for a hint of creaminess and spice. If you prefer flour tortillas, burrito-sized ones are great for quesadillas and offer the flexibility to hold more filling. Flour tortillas crisp up nicely when pan-fried with broth, creating a satisfying texture. Overall, this recipe is highly adaptable. You can swap in water instead of broth if needed, or experiment with different cheeses and toppings based on what you have on hand. The key is in tender meat and the flavorful consommé that ties all the taco components together. Whether you’re a birria novice or a fan looking to streamline your process with birria bombs, this method delivers consistently delicious results with minimal fuss.
