Crispy Pot Birria Tacos Recipe with Golden Tortillas

Crispy Pot Birria Tacos are the ultimate game-changer for taco night. After making this recipe dozens of times, I discovered the trick to crispy tortillas that will make your tacos irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts and Iced Blue Tea Latte Recipe with Vanilla Cold Foam.

What You'll Need for Crispy Pot Birria Tacos Recipe with Golden Tortillas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs beef chuck roast
• 1 lb pork shoulder
• 1 large onion
• 6 cloves garlic
• 2 jalapeños
• 1 bunch fresh cilantro
• 1 bag small corn tortillas
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• Optional: Shredded lettuce
• Optional: Diced onion
• Optional: Crumbled queso fresco
• Optional: Fresh cilantro
• Optional: Lime wedges
• Optional: Sour cream or Mexican crema

How to Make Crispy Pot Birria Tacos Recipe with Golden Tortillas

1. Step 1: Combine beef, pork, onion, garlic, jalapeños, cilantro, oregano, cumin, paprika, garlic powder, onion powder, salt, black pepper, coriander, cloves, and cinnamon in the Instant Pot. Add 1 cup of water.
2. Step 2: Cook on high pressure for 45 minutes, then natural release.
3. Step 3: Shred the meat and set aside. Strain the broth and reserve.
4. Step 4: Fry the tortillas in a cast iron skillet until crispy, then dip in the reserved broth.
5. Step 5: Fill the tortillas with the shredded meat and your choice of toppings.

Storing & Reheating Crispy Pot Birria Tacos Recipe with Golden Tortillas

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The meat and broth can be made up to 2 days ahead.

Freezing Crispy Pot Birria Tacos Recipe with Golden Tortillas

Freeze the cooked meat and broth separately for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat the tacos in the oven at 350°F for 10 minutes. Microwave: Reheat the tacos in the microwave for 1 minute.

Recipe Notes

• Chef tip: For a spicier version, add more jalapeños or serve with hot sauce.
• Best substitution: No substitutions for the meat, but you can use vegetable broth instead of water for more flavor.
• Make-ahead: The meat and broth can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your tortillas are still soggy, try frying them again until crispy.

Crispy Pot Birria Tacos Recipe with Golden Tortillas

⏱

Prep

Prep: 15 mins

🍳

Cook

Cook: 1 hr 30 mins

⏳

Total

Total: 1 hr 45 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs beef chuck roast
• 1 lb pork shoulder
• 1 large onion
• 6 cloves garlic
• 2 jalapeños
• 1 bunch fresh cilantro
• 1 bag small corn tortillas

Seasonings

• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 tsp ground cloves
• 1 tsp ground cinnamon

Optional Toppings

• Shredded lettuce
• Diced onion
• Crumbled queso fresco
• Fresh cilantro
• Lime wedges
• Sour cream or Mexican crema

Instructions

1. Step 1: Combine beef, pork, onion, garlic, jalapeños, cilantro, oregano, cumin, paprika, garlic powder, onion powder, salt, black pepper, coriander, cloves, and cinnamon in the Instant Pot. Add 1 cup of water.
2. Step 2: Cook on high pressure for 45 minutes, then natural release.
3. Step 3: Shred the meat and set aside. Strain the broth and reserve.
4. Step 4: Fry the tortillas in a cast iron skillet until crispy, then dip in the reserved broth.
5. Step 5: Fill the tortillas with the shredded meat and your choice of toppings.

Notes

• Chef tip: For a spicier version, add more jalapeños or serve with hot sauce.
• Best substitution: No substitutions for the meat, but you can use vegetable broth instead of water for more flavor.
• Make-ahead: The meat and broth can be made up to 2 days ahead.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your tortillas are still soggy, try frying them again until crispy.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze the cooked meat and broth separately for up to 3 months.
• Oven reheat: Reheat the tacos in the oven at 350°F for 10 minutes.
• Microwave reheat: Reheat the tacos in the microwave for 1 minute.
• Make ahead: The meat and broth can be made up to 2 days ahead.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 30g
• Fiber: 4g
• Sugar: 2g
• Sodium: 1200mg
• Cholesterol: 100mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Pot Birria Tacos Recipe with Golden Tortillas FAQs

A Warm Final Note

I can’t wait for you to try Crispy Pot Birria Tacos Recipe with Golden Tortillas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!