If you have a pulse and eyes you’ve no doubt seen the taco pictures and videos circling the web. The rich red orange colored tortillas packed with beef and melted cheese dipped in a luscious red sauce. It’s truly food porn at it’s finest. That dish is called beef birria (beer-ya) and is just as delicious as it looks! Thick cuts of beef are traditionally cooked for 8-10 hours in a flavorful chile sauce until it falls apart like melted butter. We’re just speeding that process up by using the pressure cooker. Use your birria in tacos, enchiladas, migas, breakfast tacos, stews etc. the possibilities are endless!
Pro tip: Save the consomme (the chile broth) and freeze it. Mix in a tablespoon or two of cornstarch when you’re ready to cook with it and use it as a life changing enchilada sauce. YUM!
- 1 large yellow onion (chopped)
- 2 jalapenos (stems removed, chopped)
- 4 large shallots (chopped)
- 4 dried Hatch chiles (stems and seeds removed)
- 4 dried California chiles (stems and seeds removed)
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 10 cloves garlic
- 1 Tbsp cumin
- 5 whole cloves
- 1 cinnamon stick (broken in half)
- 4 bay leaves
- 1 Tbsp Mexican oregano
- 1 Tbsp Epazote
- 18 oz cherry tomatoes
- 4 cups beef or chicken broth
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 1 bunch cilantro (stems and leaves chopped)
- 1 orange (juiced)
- 2 limes (juiced)
- 2 lemons (juiced)
- 2 pounds beef rump roast
- In your Instant Pot using the saute function place the all ingredients except the rump roast, citrus juices, cherry tomatoes, and broth. Cook stirring constantly until the onions and garlic have begun to brown and the dried chiles have softened slightly- about 5- 10 minutes. Beware! You're technically toasting chiles in this step and if you do it right you'll definitely cough a bit. It's normal. Accept your fate. It'll be worth it!
- Pour in the broth, citrus juices, and cherry tomatoes. Stir well, and add the beef.
- Lock the lid of your Instant Pot and set the tab to sealing, press the meat function and set the timer for 1 hour.
- After one hour release the pressure (watch out for steam) remove the beef from the pot and set aside. Remove the bay leaves and cinnamon stick halves and discard them.
- Using and immersion blender or working in batches in a standing blender puree the liquid left in your Instant Pot until smooth and add the beef back to the pot.
- Lock the lid once more, set the tab back to sealing, press the meat function and cook for an hour longer.
- When done release the pressure once more and shred the beef into the juices. It's ready to serve!
- If you want to make the famous 'gram worthy tacos - dip both sides of a tortilla into the broth (GF flour tortillas work best) and lay the tortilla on a lightly greased griddle, stuff the tortilla with your birria and queso fresco and fold it over. Cook both sides of the taco until lightly browned and enjoy dipped in the consomme!
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If you would prefer to make this dish in a slow cooker you totally can. Follow the above steps and cook on high for 8-10 hours. Before you want to serve – puree the sauce together and allow the meat to simmer in the sauce for a full hour. Enjoy!