🤯No Beef Birria That Is Taking Over 2026!
These budget-friendly pork birria tacos are so fast and easy to make, you will wonder how they taste so good!
This recipe fed my family of 4 twice, plus I had enough to freeze for another supper down the road.
Recipe:
1 - Pork Shoulder Blade Roast
2 tbs olive oil
1 - package of corn tortillas
1- yellow onion
2- medium tomatoes
6- guajillo chillies (seeded)
2- ancho chillies (seeded)
1 bunch of cilantro (garnish)
1/2 white onion (garnish)
2 cups beef broth
4 cups of water
4-6 cloves of garlic
1 tsp each of oregano, cumin, coriander, and salt
1/2 tsp pepper
2 tbs apple cider vinegar
1 cinnamon stick
3 bay leaves
3-4 cloves
Shredded cheese of your choice
Limes (optional, but amazing)
Pork: cut into large cubes and salt and pepper them heavily. Sear on all sides in the pot with the olive oil.
Sear in batches—dont overcrowd the pot.
Take the meat out and add a quartered yellow onion, quartered tomatoes, garlic, and seeded chillies to the pot and saute for 5 minutes.
Then add water to cover. Put on the Instant pot lid and pressure cook for 5 minutes.
Release the pressure and put everything in a blender and blend until pureed. This is the consomme.
Add the consomme, beef broth, and the pork back to the Instant Pot along with the bay leaves, cinnamon, apple cider vinegar, and cloves and pressure cook on high for 60 minutes.
Release the pressure when the Instant Pot finishes and remove the pork and shred it. Add some consomme to the pork to add flavour.
Dunk the tortillas in the consomme and fry on a hot pan while you build the taco.
Enjoy!!
Making pork birria tacos at home using an Instant Pot has completely transformed my approach to weeknight dinners. The method is straightforward: searing the pork shoulder in batches not only builds a deep, smoky flavor but also creates a fond—the caramelized bits in the pot—that is crucial for the richness of the consommé. I learned to keep a window open during this step to avoid an overwhelming smoky kitchen! Blending the aromatics—onions, tomatoes, garlic, and seeded guajillo and ancho chilies—after a quick pressure cook step produces a vibrant and flavorful base for the braise. I always use the spice mix of oregano, cumin, coriander, and cloves along with the cinnamon stick and bay leaves because they add an incredible depth without overpowering the pork. One of the secrets to juicy, tender pork is to pressure cook it for a full 60 minutes with the consommé and beef broth mixture. After shredding, soaking the pork back in some consommé keeps every bite flavorful and moist. Dunking the corn tortillas in the consommé before frying them on a hot pan creates the perfect soft yet slightly crispy texture that holds the pork filling beautifully. Topped with shredded cheese, diced white onion, fresh cilantro, and a squeeze of lime, these tacos rival any restaurant version I've tried. This recipe is not only delicious but extremely budget-friendly. Pork shoulder often goes on sale, and the spices and chilies keep well in the pantry. Plus, making a large batch lets me freeze extras, making future meals a breeze. It's become my go-to when I want a comforting, satisfying meal that feels a little special without spending hours in the kitchen. If you haven’t tried pork birria tacos yet, I highly recommend giving this Instant Pot recipe a shot. It’s approachable, adaptable, and delivers big on flavor—no beef required!
