Birria Recipe
Equipment
- Presure cooker
Ingredients
- 2 pounds Chuck Roast
- 2 Dried Guajillo Chile Pods
- 2 Dried Ancho Chile Pods
- 2 Chipotle Chiles in Adobo
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon cumin powder
- 1 clove
- 2 bay leaves
- ½ yellow onion, roughly chopped
- 2 roma tomatoes, sliced
- 4 cloves of garlic, minced
- 1 tablespoon destilled white vinegar
- 2 tablespoons Vegetable oil
Instructions
- Soak the Ancho and Guajillo chiles in boiling water for 20 minutes. Once cooled down, remove the seeds from the chiles. Reserve the soaking water.
- Add salt and pepper to your chuck roast and sear it on a cast iron skillet or hot pan for about 2 minutes on each side. Set aside and let it rest.
- in the same skillet, add the 2 tablespoons of vegetable oil, onions, tomatoes, cumin, salt, bay leaf, clove and oregano and cook until onions are transluscent
- Add the garlic cloves and cook until fragrant. About 1 minute
- Add the Ancho and Guajillo chiles and cooke for 1 more minute
- Add the chipotle chiles with adobo and 1 cup of the water that was used to soak the chile ancho and guajillo
- Remove from the heat and let it cool down enough to add to your blender and blend on low speed to create a marinade
- Cut the chuck roast in 5-6 chunks and add them to your instant pot
- Add the blended spices and chiles and make sure to cover all the meat with the marinade
- Set instant pot to high pressure and cook for 45 minutes
- Once time is up, allow 10-15 minutes of natural pressure release. After that do a quick release of the remaining pressure
- Remove the beef and separate from the au jus or caldo that has formed in the instant pot
- Reserve the juices from cooking to dip your tortillas or add to the meat when served
- Shred the beef and serve as desired. Highly reccomend to make Quesa-Birrias using corn tortillas and Oaxaca cheese
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