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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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7
Skim excess fat from the surface of the consomme. Return the shredded beef to the pot. Taste and adjust seasoning.
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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.