Made Birria again this time with the Birria Bomb seasoning ball. 🫣

Ingredients

• 8 lb Beef Chuck Roast (cut into large chunks for searing)
• 1 package Birria Bombs (pre‑packaged birria seasoning mix, use as directed on package)
• 12 cup Water (filtered; enough to just cover the meat)
• 1 tsp Salt (optional, to taste)
• 20 piece Corn Tortillas (warm before serving)
• 1 cup White Onion (finely chopped for topping)
• 0.5 cup Cilantro (chopped for topping)
• 2 piece Lime (cut into wedges for serving)

Instructions

1. Prepare the Beef

   Trim excess fat, cut the 8 lb beef chuck roast into large, bite‑size chunks and pat dry with paper towels.

   Time: PT5M

2. Season Lightly

   Sprinkle the meat pieces with 1 tsp salt (optional) and set aside.

   Time: PT2M

3. Sear the Meat

   Heat a large skillet over medium‑high heat, add a thin layer of oil, and sear the beef chunks on all sides until deep brown, about 15 minutes.

   Time: PT15M

   Temperature: Medium‑high

4. Transfer to Pressure Cooker

   Place the seared meat into the pressure cooker.

   Time: PT5M

5. Add Water and Birria Bombs

   Add 8 cups water, then more water until the meat is just covered (total about 12 cups). Drop the Birria Bomb package into the pot.

   Time: PT2M

6. Pressure Cook

   Seal the cooker, bring to high pressure and cook for 2 hours (the maximum your cooker allows).

   Time: PT2H

7. Release Pressure and Check Tenderness

   Allow natural pressure release for about 10 minutes, then carefully quick‑release any remaining pressure. Open the lid and test the meat; it should fall apart easily.

   Time: PT10M

8. Shred the Beef

   Remove the meat chunks and shred them with two forks until fully pulled apart.

   Time: PT10M

9. Return Meat to Consommé

   Place the shredded beef back into the pot and stir to coat with the rich broth.

   Time: PT5M

10. Warm the Tortillas

    Heat a clean skillet over medium heat and warm each corn tortilla for about 30 seconds per side until pliable.

    Time: PT5M

    Temperature: Medium

11. Assemble and Serve

    Fill each tortilla with a generous spoonful of shredded birria, top with chopped onion and cilantro, squeeze lime over, and serve with a small bowl of the hot consommé for dipping.

    Time: PT5M

Nutrition Facts

Calories

1150

Protein

80 g

Carbohydrates

30 g

Fat

60 g

Fiber

2 g