Easy Chuck Roast Birria Tacos
Flavors Used:
My friends, you don’t have to spend all day in the kitchen to make Dan-Good and Easy Chuck Roast Birria Tacos! The Instant Pot turns a 3½ lb chuck roast into tender, fall-apart beef, while Dan-O’s Tac-O Seasoning Packet – Birria brings bold, rich birria flavor. Keep the yellow onion in large pieces so it’s easy to strain from the broth later, and let the pressure naturally release for 15 minutes before venting the rest. Then use the flavorful fat from the top of the broth to crisp the tortillas before filling them with melty cheese, shredded birria beef, onion, and cilantro. Finish with fresh lime and get ready to dip!
Ingredients
- 2 packets Dan-O’s Tac-O Seasoning Packet - Birria
- 3½ lb chuck roast
- 4 cups unsalted beef broth
- ¼ bunch fresh cilantro
- 1 yellow onion, cut into large pieces
- 15 corn tortillas
- 2 cups shredded Queso Chihuahua cheese
- 1 cup white onion, diced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
Preparation Instructions
- Build the Birria: Place the chuck roast in the Instant Pot. Add the cilantro and yellow onion, followed by the Dan-O’s Tac-O Seasoning Packet - Birria and unsalted beef broth. Gently stir the broth to distribute the seasoning.
- Pressure Cook the Chuck Roast: Secure the lid and cook on High Pressure for 2 hours. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure before opening the lid.
- Strain the Birria Broth: Carefully transfer the chuck roast to a large bowl or cutting board. Pour the cooking liquid through a fine-mesh strainer into a separate bowl, gently pressing the solids with a spoon to release the broth. Discard the cooked onion, cilantro, and other solids. Reserve the broth for cooking and dipping.
- Shred the Birria Beef: Pull the chuck roast into bite-sized pieces, removing and discarding any large pieces of fat. Set the shredded beef aside.
- Preheat the Pan: Heat a large skillet or griddle over medium to medium-high heat for about 2 minutes. Keep the heat controlled so the tortillas crisp without burning.
- Crisp the Tortillas: Let the fat rise to the top of the birria broth. Lightly dip each corn tortilla into the fatty layer, then place it in the hot skillet. Cook for about 30 seconds, or until it begins to bubble and lightly crisp, then flip.
- Fill and Finish the Tacos: Top each tortilla with Queso Chihuahua cheese, shredded birria beef, diced white onion, and chopped cilantro. Fold the tortilla over the filling and cook for 1–2 minutes per side, or until crispy and golden and the cheese is melted. Work in batches as needed, lowering the heat if the tortillas brown too quickly.
- Serve with Birria Consomé: Spoon the strained birria broth from underneath the fatty layer into small bowls for dipping. Serve the tacos hot with lime wedges, squeeze fresh lime over the top, and dip into the birria consomé. Yum Yum Get Ya Sum!
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