How to Make the Best Birria in an Instant Pot

Just wow! This is definitely the best birria I have ever made at home in an instant pot. Thanks to this amazing recipe by Cooking Con Claudia. The flavors were exploding with each bite. Plus, the fall-apart meat was tender, juicy, and delicious. This will surely be one of my favorite Mexican dishes.

Ingredients

• 2 to 2.5 lbs of chuck tender roast (room temperature)
• 4 cups of beef broth
• 7 guajillos or New Mexico chile pods (remove stem and seeds)
• 2 pasilla
• chile de arbol (optional)
• 5 garlic cloves
• 4 bay leaves
• 1/2 inch cinnamon stick
• 2 tablespoons of vinegar
• 8 cloves of garlic
• 1 tablespoon of salt
• 1 tablespoon of olive oil
• 1 teaspoon of oregano
• 1 teaspoon of whole pepper
• 1/2 teaspoon of whole cumin
• 1/2 teaspoon of thyme
• 1/4 teaspoon of ground ginger

For your tacos

• Oaxaca or Monterey jack cheese
• fresh chopped onion and cilantro
• few drops of fresh lime
• tortilla

[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]

Instructions

Step 1:

Start by patting your meat dry, then cut it into big chunks. Next, season it with salt all around, then set it aside.

Step 2:

Rinse your chiles and place them in a small saucepan. Cover them with water, then place them over high heat. You can also add 2 tomatoes if you want. Let it come to a boil. Once boiling, drain the water and transfer the chili to a blender.

Step 3:

Make the chili sauce.  Add your spices to the blender, along with the cinnamon and two bay leaves. Crush it all together, then add the chiles followed by garlic cloves, broth, and vinegar. Blend everything together until smooth. You can strain your sauce if you want.

Step 4:

Make sure your instant pot is off. Add 1 tablespoon of olive oil, then press saute at the highest setting. Once it’s hot, brown your meat for a couple of minutes on each side.

Step 5:

Once the meat is browned, press the cancel button on your instant pot. Add the sauce and the remaining beef broth. Add 2 bay leaves and close the instant pot. Press the pressure cook button and set it for 55 minutes. Make sure your valve is set.

Step 6:

After 55 minutes, carefully release all the steam. Open the instant pot and remove the meat. Shred the meat using two forks and add to a casserole dish. Remove the oil from the broth and add to a bowl (for later), then pour the remaining into the shredded meat.

Step 7:

Grab your tortilla and dip it into the oil and fry over medium heat. Once it forms bubbles, flip it over and add the cheese. Place the meat on top of the cheese followed by the onion and cilantro. Give it a couple of seconds then transfer to a plate.

How to Make the Best Birria in an Instant Pot