Beef Birria
Ready in 5 hr (prep 4 hr, cook 1 hr). Servings 4-6-8. Chile-marinated shredded beef served in warm corn tortillas with pickled red onion.
⏱️ Prep: 240 min🍳 Cook: 60 min
Ingredients
| 3 | guajillo chiles, stemmed and seeded | |
| 3 | dried ancho chiles, stemmed and seeded | |
| — | hot water as needed | |
| 1 tbsp | 15 ml | vegetable oil |
| 4 | tomatoes, diced | |
| 1 | small onion, diced | |
| 2 clove | garlic | |
| 2 | whole cloves | |
| 0.5 tsp | 2.5 ml | cumin seeds |
| 0.5 tsp | 2.5 ml | black peppercorns |
| 0.25 cup | 60 ml | white wine vinegar |
| 0.5 tsp | 2.5 ml | fresh Mexican oregano leaves |
| 0.5 tsp | 2.5 ml | fresh marjoram leaves |
| 0.25 tsp | 1.3 ml | ground cinnamon |
| 2 tbsp | 30 ml | water, or as needed |
| 0.5 tsp | 2.5 ml | salt |
| 1 pound | 455 g | beef tenderloin, cut into 1-inch pieces |
| 1 pound | 455 g | boneless beef ribs, cut into 1-inch cubes |
| 3 cup | 720 ml | water |
| 1 | red onion, thinly sliced | |
| 2 ounce | 57 g | fresh lemon juice |
| — | salt and ground black pepper to taste | |
| 16 | corn tortillas |
Instructions
Servings: 4-6-8. Ready in 5 hr; Prep time 4 hr; Cook time 1 hr.
- Grill guajillo and ancho chiles over medium heat (on a gas stovetop or outdoor grill), making sure not to burn them, about 3 minutes. Place chiles in a bowl and pour hot water over chiles to cover; soak until hydrated, about 20 minutes. Drain and discard soaking liquid.
- Heat oil in the inner steel pot of pressure cooker set to Saute on High. Fry tomatoes, diced onion, and garlic in hot oil until lightly browned, 2 to 3 minutes. Add whole cloves, cumin seeds, and black peppercorns; saute until fragrant, about 30 seconds. Transfer tomato mixture to a blender. Rinse inner steel pot of pressure cooker and return pot to pressure cooker.
- Blend tomato mixture, hydrated chiles, white vinegar, oregano, marjoram, and cinnamon until sauce is smooth. Add water to thin sauce as desired. Season with salt to taste.
- Place tenderloin and ribs in a bowl and pour sauce over meat, turning to coat. Cover bowl and refrigerate at least 4 hours or up to overnight.
- Place trivet in inner pot of pressure cooker and pour 3 cups water into pot. Set steamer basket on top of trivet and pour beef with marinade into basket (some sauce will pour through the basket).
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 45 minutes. Let pressure release naturally.
- While beef is cooking, stir red onion slices and lemon juice together in a small bowl. Let sit until flavors combine, about 20 minutes. Season with salt and ground black pepper to taste.
- Transfer meat to a bowl and shred using two forks. Stir cooking liquid in pot until combined. Reserve liquid for serving.
- Heat a skillet over medium-high heat. Warm corn tortillas in hot skillet, about 1 minute. Spoon meat into warm tortilla and top with red onion and reserved cooking juices as desired.
Mealthy Tip: Don't like beef? Substitute pork, lamb, or chicken. The mixture of spices used to season this dish varies from region to region.