HOW TO MAKE THE BEST BIRRIA IN AN INSTANT POT

Ingredients

• 2 pounds Chuck Tender Roast (Cut into large 2‑inch chunks, pat dry, bring to room temperature)
• 4 cups Beef Broth (Low‑sodium preferred)
• 7 pieces Guajillo Chilies (Stem removed, seeds optional for heat)
• 2 pieces Pasilla Chilies (Stem removed)
• 2 pieces Chile de Árbol (Adds extra heat, handle with gloves)
• 4 pieces Bay Leaves (Whole leaves)
• 5 pieces Garlic Cloves (Peeled)
• 2 tablespoons White Vinegar (Apple cider vinegar works as a substitute)
• 1 small piece Cinnamon Stick (Broken into smaller bits)
• 8 pieces Whole Cloves (Whole)
• 1 teaspoon Oregano (Dried Mexican oregano preferred)
• 1 teaspoon Whole Black Pepper (Crushed lightly)
• 0.5 teaspoon Whole Cumin (Crushed)
• 0.5 teaspoon Thyme (Dried)
• 0.25 teaspoon Ground Ginger (Fresh ginger can be used (¼ tsp grated))
• 1 tablespoon Salt (For seasoning the meat, plus extra to taste later)
• 1 tablespoon Olive Oil (For sautéing the meat)
• 12 pieces Corn Tortillas (Small 6‑inch tortillas, warmed before filling)
• 2 cups Queso Oaxaca (Shredded, melts beautifully)
• 1 small Onion (Finely diced for topping)
• 1 handful Cilantro (Chopped, for garnish)
• 2 pieces Lime (Cut into wedges for serving)

Instructions

1. Prepare the Beef

   Pat the chuck roast dry, cut into 2‑inch chunks, and season generously with 1 tablespoon of salt on all sides. Set aside at room temperature.

   Time: PT5M

2. Prep the Chilies

   Remove stems and, if desired, seeds from the guajillo, pasilla, and chile de árbol using gloves. Rinse briefly under cold water.

   Time: PT5M

3. Boil the Chilies

   Place the cleaned chilies in a small saucepan, cover with water, and bring to a rapid boil over high heat. Boil for about 5 minutes, then drain.

   Time: PT10M

   Temperature: high heat on stove

4. Blend the Sauce

   In a blender combine the boiled chilies, garlic cloves, cinnamon stick, whole cloves, bay leaves, oregano, black pepper, cumin, thyme, ground ginger, 3 cups of beef broth (or water), and 2 tablespoons of vinegar. Blend until completely smooth.

   Time: PT10M

5. Sauté and Brown the Meat

   Turn the Instant Pot to the highest ‘Sauté’ setting, add 1 tablespoon olive oil, and let it heat. Once hot, add the beef chunks in batches and brown each side for about 2 minutes until a deep crust forms. Cancel the sauté mode after all meat is browned.

   Time: PT10M

   Temperature: high sauté

6. Pressure Cook the Birria

   Pour the blended sauce into the Instant Pot, stir in the remaining 1 cup of beef broth, add the bay leaves, and secure the lid. Set to ‘Pressure Cook’ on high for 55 minutes, ensuring the steam valve is sealed.

   Time: PT55M

   Temperature: high pressure

7. Release Pressure and Check Seasoning

   After the timer ends, carefully perform a quick release of steam. Open the pot, taste the broth and adjust salt if needed. Remove the bay leaves.

   Time: PT5M

8. Shred the Beef

   Transfer the cooked meat to a cutting board and shred using two forks until it falls apart easily.

   Time: PT5M

9. Crisp the Tortillas

   Heat a skillet or comal over medium heat. Lightly brush each tortilla with a thin layer of the cooking broth (consommé) and cook until blisters form, about 30 seconds per side.

   Time: PT10M

   Temperature: medium heat

10. Assemble the Tacos

    Place a tortilla on a plate, sprinkle a handful of shredded Oaxaca cheese, add generous shredded birria meat, then top with diced onion and cilantro. Squeeze fresh lime over the top and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

3g