Instant Pot Birria Crunchwraps are a great alternative for taco tuesday and can be done in just over 60 minutes!

Embracing the essence of a traditional Crunchwrap, the instant pot Birria Crunchwrap showcases its innovation with an ensemble of carefully chosen ingredients. Atop the birria meat, a layer of melted cheese blankets the filling, providing a luscious melt-in-your-mouth experience. You can get creative by adding, diced onions, and tangy pickled onions that contribute a burst of freshness and zing.

Feeds 4-6 people

Prep time 10-15 minutes

Cook time 75 Minutes

This recipe yields 4 Crunchwraps

Why Instant Pot Birria Crunchwrap Works

Flavorful Birria Filling: Birria is a slow-cooked meat (typically beef, lamb, or goat) stewed in a richly spiced broth. Cooking it in an Instant Pot significantly reduces the cooking time while still allowing the meat to absorb all the bold flavors of the marinade and spices, resulting in tender, juicy meat that’s perfect for filling.

Convenience of the Instant Pot: The Instant Pot makes preparing birria more accessible by reducing the cooking time from several hours to under an hour. It also allows you to sauté, pressure cook, and keep the meat warm, all in one device, which simplifies the cooking process.

Crisp Texture and Structural Integrity: Crunchwraps are known for their crispy outer layer and the contrast between crunchy and soft textures. After making the birria, the shredded meat is added to a flour tortilla with cheese, tostadas, and other fillings, which is then folded and grilled. The grilling gives the outer tortilla a nice, crispy texture that contrasts beautifully with the soft, tender meat inside.

Versatile Customization: The combination of birria and crunchwraps is highly customizable. You can add different toppings like cheese, avocado, lettuce, and salsa, which allows for a personalized flavor profile. This flexibility means the dish can appeal to a wide variety of palates.

Ingredients for the Birria

• 2 lbs beef (such as chuck roast or brisket), boneless
• 2 onions, chopped
• 4-5 cloves garlic
• 4 dried guajillo (stems and seeds removed 
• 2  ancho chilies (stems and seeds removed)
• 1 chile Arbol (Stem and seeds removed) 
• 3 tomatoes
• Steak Seasoning or taco seasoning
• Salt and pepper to taste
• Oil for cooking
• 1 cinnamon stick
• 1 1/2 cups of water
• 2 bay leaves 

For the Crunchwraps:

• Extra Large flour tortillas
• Small flour tortillas 
• Tostadas
• Queso
• Diced Tomatoes 
• Sliced jalapeños (optional)
• Sour Cream 

Instructions For Birria

Season the beef on all sides with steak or taco seasoning

Set your Instant Pot to sauté mode. Then, add some cooking oil and sear the beef on all sides until browned.

Remove the beef and set it aside. Next, add the chopped onions, garlic, and tomatoes to the pot. Cook for a few minutes until softened.

Remove the garlic, onions, and tomatoes from the pot and set aside.

Place the dried chilies and cinnamon stick in the Instant Pot. Drizzle a little oil over the top of the chilies and stir around until the chilies are rehydrated.

In a blender, combine the rehydrated chilies, cooked onions, garlic, a splash of beef broth, and blend until smooth. Remember to remove the cinnamon stick before blending.

Return the beef to the Instant Pot and pour the birria mixture over it. Add enough water until the beef is nearly submerged.

Set the Instant Pot to pressure cook on the high setting for 60 minutes. After cooking, release the steam pressure and carefully remove the beef.

Shred the cooked beef using two forks. Season with salt and pepper to taste. Keep the birria warm for assembling the crunchwraps.

For The Crunchwraps

Layout a large flour tortilla and spread a layer of queso in the center, leaving a tantalizing border around the edges.

Pile a generous portion of the shredded birria beef on top of the cheese, followed by a crispy tostada for that perfect crunch.

For those craving a bit of heat, add some sliced jalapeños on top (optional), followed by diced tomatoes and chopped lettuce.

Carefully fold the edges of the tortilla up and over the filling, creating pleats as you go, ensuring a secure pocket of flavor.

Heat a bit of oil in a skillet and place the Crunchwrap seam-side down, cooking until golden and crispy for 2-3 minutes. Flip and repeat the process for the other side.

Repeat the process to craft more tantalizing Crunchwraps

Serve the Birria Crunchwraps piping hot, accompanied by a dipping consommé broth that will elevate your dining experience to new heights.

Savor the rich flavors and textures of our Birria Crunchwraps, a culinary adventure that will leave you craving more with each and every bite!

If you are looking for another hearty warm recipe i highly recommend my Roasted Potato Corn Chowder soup

Another Instant Pot recipe i love to make is Chicken Noodle Soup

Yield: 4

Instant Pot Birria Crunchwraps

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Embracing the essence of a traditional Crunchwrap, the instant pot Birria Crunchwrap showcases its innovation with an ensemble of carefully chosen ingredients. Atop the birria meat, a layer of melted cheese blankets the filling, providing a luscious melt-in-your-mouth experience. Surrounding the core ingredients, a medley of accompaniments adds both contrast and complement. These may include fragrant cilantro, diced onions, and tangy pickled onions that contribute a burst of freshness and zing.

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 2 lbs beef (such as chuck roast or brisket), boneless
• 2 onions, chopped
• 4-5 cloves garlic
• 4 dried guajillo (stems and seeds removed 
• 2  ancho chilies (stems and seeds removed)
• 1 chile Arbol (Stem and seeds removed) 
• 3 tomatoes
• Steak Seasoning or taco seasoning
• Salt and pepper to taste
• Oil for cooking
• 1 cinnamon stick
• 1 1/2 cups of water
• 2 bay leavesExtra Large flour tortillas
• Small flour tortillas 
• Tostadas
• Queso
• Diced Tomatoes 
• Sliced jalapeños (optional)
• Sour Cream

Instructions

• Season your beef on all sides 

• In an oiled Instant Pot, sear your beef on all sides
• After the beef is done in the same Instant Pot sear off your tomatoes, onion, and garlic
• After the Tomatoes and onion place your chilies and cinnamon stick to the instant pot with some oil 
• Let them rehydrate in the oil for  about 10 minutes until softened.
• In a blender, combine the rehydrated chilies, chopped onion, minced garlic, splash of beef broth. Blend until you have a smooth paste. (Make sure you remove your cinnamon stick) 
• Add your beef into the instant pot
• Pour in your birria mixture over the top (Add a 50/50 mix of beef broth and water till the beef is completely submerged.
• Let the birria cook in the instant pot for 60 minutes
• Once the beef is cooked, shred it using two forks. Season with salt and pepper to taste. Keep the birria warm while you assemble the crunchwraps.
• Lay out a large flour tortilla on a flat surface.
• Spread a layer of queso in the center of the tortilla, leaving a border around the edges.
• Place a portion of the shredded birria beef on top of the cheese
• Place a tostada on top of the birria beef
• Add some sliced jalapeños if you like a bit of heat (Optional)
• On top of the tostada add your diced tomatoes and chopped lettuce
• Fold the edges of the tortilla up and over the filling, creating pleats as you go around in a circle. Press down gently to create a secure pocket.
• Heat a bit of oil in a skillet over medium heat. Carefully place the crunchwrap seam-side down in the skillet and cook for 2-3 minutes, until the tortilla is golden and crispy.
• Flip the crunchwrap and cook the other side for an additional 2-3 minutes.
• Repeat the process to make more crunchwraps.
• Serve the Birria Crunchwraps hot with a  dipping consomme broth!

Notes

Birria is a slow-cooked meat (typically beef, lamb, or goat) stewed in a richly spiced broth. Cooking it in an Instant Pot significantly reduces the cooking time while still allowing the meat to absorb all the bold flavors of the marinade and spices, resulting in tender, juicy meat that’s perfect for filling.

The Instant Pot makes preparing birria more accessible by reducing the cooking time from several hours to under an hour. It also allows you to sauté, pressure cook, and keep the meat warm, all in one device, which simplifies the cooking process.

Crunchwraps are known for their crispy outer layer and the contrast between crunchy and soft textures. After making the birria, the shredded meat is added to a flour tortilla with cheese, tostadas, and other fillings, which is then folded and grilled.

Nutrition Information:

Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 360Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 85mgSodium: 515mgCarbohydrates: 24gNet Carbohydrates: 0gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 24g