Birria

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Birria can be served in various ways—on a plate with diced fresh onions and cilantro, as tacos, or as a soup with abundant broth eaten with a spoon.

Prep Time20

Cook Time1 30

Total Time1 50

Servings: servings

Prepare the Chilies: Remove stems and seeds from dried ancho and guajillo chilies. Toast the chilies in a hot, dry skillet for about 1-2 minutes until fragrant. Soak the toasted chilies in hot water for 15-20 minutes to soften.
Sauté Vegetables: Set Instant Pot to "Sauté" mode and heat the oil. Add minced garlic, diced onions, bell peppers, and tomatoes. Sauté until vegetables are softened.
Create the Sauce: Add tomato paste and stir well. In a blender, combine the soaked chilies with a portion of the beef broth. Blend until smooth. Pour the chili mixture into the Instant Pot.
Season and Add Beef: Season the beef chunks with marjoram, oregano, salt, pepper, cinnamon, and cocoa powder (optional). Add the seasoned beef to the Instant Pot along with a whole clove. Pour in the remaining beef broth.
Pressure Cook: Close the Instant Pot lid, set the valve to "Sealing," and select the "Pressure Cook" mode. Set the timer for 60 minutes at high pressure. Once the cooking time is complete, allow for a natural release for about 15-20 minutes.
Shred the Beef: Open the Instant Pot and carefully shred the beef using two forks. The meat should be tender and easily fall apart. Note: my Instant Pot has an internal Teflon coating, so I can't use forks inside it, so I shred the meat outside.
Serve: Birria can be served in various ways—on a plate with diced fresh onions and cilantro, as tacos, or as a soup with abundant broth eaten with a spoon.

With 6 WW points