Pressure Cooker Beef Birria

Name: Pressure Cooker Beef Birria
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lbs beef chuck roast (boneless), cut into 3-inch chunks; 6 dried guajillo chiles, stemmed, seeded; 4 dried ancho chiles, stemmed, seeded; 2 chipotles in adobo sauce; 1 large white onion, quartered; 8 garlic cloves, peeled; 4 Roma tomatoes, halved; 3 cups beef broth; 2 tbsp apple cider vinegar; 2 tsp ground cumin; 2 tsp dried Mexican oregano (or regular oregano); 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 bay leaves; 2 tbsp neutral oil; 2 tsp salt; 1 tsp black pepper; 16 corn tortillas (for serving); 1/2 cup white onion (for serving), finely diced; 1/2 cup fresh cilantro (for serving), chopped; 4 limes (for serving), cut into wedges

Rich, fall-apart beef chuck braised in a smoky chile consomme - a Jalisco classic made weeknight-friendly in the pressure cooker. Serve in tacos dipped in the crimson broth or as a stew over rice.

90 minMediumServes 8560 cal/serving

MexicanDinnerPressure CookerStandardHigh ProteinDairy-FreeGluten-Free

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Ingredients

4 lbs beef chuck roast (boneless), cut into 3-inch chunks
6 dried guajillo chiles, stemmed, seeded
4 dried ancho chiles, stemmed, seeded
2 chipotles in adobo sauce
1 large white onion, quartered
8 garlic cloves, peeled
4 Roma tomatoes, halved
3 cups beef broth
2 tbsp apple cider vinegar
2 tsp ground cumin
2 tsp dried Mexican oregano (or regular oregano)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 bay leaves
2 tbsp neutral oil
2 tsp salt
1 tsp black pepper
16 corn tortillas (for serving)
1/2 cup white onion (for serving), finely diced
1/2 cup fresh cilantro (for serving), chopped
4 limes (for serving), cut into wedges

Instructions

1

Toast 6 stemmed, seeded dried guajillo chiles and 4 stemmed, seeded dried ancho chiles in a dry skillet over medium heat for 30-45 seconds per side until fragrant. Transfer to a bowl and cover with 2 cups of boiling water. Soak for 15 minutes until softened.
2

Drain the chiles, reserving 1 cup of soaking liquid. Transfer chiles to a blender with the reserved soaking liquid, 4 halved Roma tomatoes, half the 1 large quartered white onion, 8 peeled garlic cloves, 2 chipotles in adobo sauce, 2 tsp ground cumin, 2 tsp dried Mexican oregano (or regular oregano), 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 2 tbsp apple cider vinegar. Blend until completely smooth.
3

Season 4 lbs cut into 3-inch chunks beef chuck roast (boneless) generously with 2 tsp salt and 1 tsp black pepper. Set the pressure cooker to Saute (high). Heat 2 tbsp neutral oil and sear beef in batches until browned on all sides, about 3-4 minutes per side. Transfer browned beef to a plate.
4

Add the remaining white onion to the pot and cook 2 minutes. Pour in the chile sauce and 3 cups beef broth, scraping up any browned bits. Add 2 bay leaves and return the beef to the pot.
5

Seal the pressure cooker and cook on High pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick-release any remaining pressure.
6

Open the lid and discard the bay leaves. Transfer the beef to a cutting board and check that it has reached an internal temperature of 195°F (91°C) and shreds easily. Shred the beef with two forks, discarding any large pieces of fat.
7

Skim excess fat from the surface of the consomme. Return the shredded beef to the pot. Taste and adjust seasoning.
8

Serve in 16 corn tortillas (for serving) dipped in the consomme, topped with 1/2 cup finely diced white onion (for serving), 1/2 cup chopped fresh cilantro (for serving), and a squeeze of 4 cut into wedges limes (for serving). Alternatively, serve as a stew with rice and broth on the side.

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Questions

What is Pressure Cooker Beef Birria?

Rich, fall-apart beef chuck braised in a smoky chile consomme - a Jalisco classic made weeknight-friendly in the pressure cooker. Serve in tacos dipped in the crimson broth or as a stew over rice. This reference files it under Mexican dinner: made in a pressure cooker, rated medium and about 90 minutes start to finish.

How do I know when Pressure Cooker Beef Birria is done?

Go by the cues in the method rather than the clock. Step 3: cook until browned on all sides. A reading of 195 F on a thermometer settles it.

Can I skip the searing in Pressure Cooker Beef Birria?

Step 3 reads: "Heat 2 tbsp neutral oil and sear beef in batches until browned on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for chipotle in adobo in Pressure Cooker Beef Birria?

The entry for Pressure Cooker Beef Birria calls for 2 chipotles in adobo sauce. In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Is Pressure Cooker Beef Birria spicy?

Moderately. The heat in Pressure Cooker Beef Birria comes from 2 chipotles in adobo sauce. For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pressure Cooker Beef Birria gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker Beef Birria is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How do I store and reheat Pressure Cooker Beef Birria?

Refrigerate what is left of Pressure Cooker Beef Birria within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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