Birria de Res (Beef Stew)
A traditional Mexican beef stew simmered with dried guajillo and morita chiles. 8 Quart / 6 Quart. Servings: 2/4/6/8. Ready in: 1hr 7min. Prep Time: 10min. Cook Time: 42min.
⏱️ Prep: 10 min🍳 Cook: 42 min
Ingredients
| 10 | dried guajillo chiles, stemmed and seeded | |
| 1.5 | morita chile peppers, stemmed and seeded | |
| — | boiling water | |
| 4.5 | tomatoes | |
| 0.75 | onion | |
| 4 cloves | garlic | |
| 1.5 cups | 360 ml | water |
| 2.25 pounds | 1 kg | beef with marrow bones |
| — | water as needed | |
| 3 | bay leaves | |
| 2 teaspoons | 10 ml | salt, or to taste |
| 0.25 teaspoon | 1.3 ml | dried thyme |
| 0.25 teaspoon | 1.3 ml | cumin |
| 1.5 ounces | 43 g | white tequila |
Instructions
8 Quart / 6 Quart | Servings: 2/4/6/8 | Ready in: 1hr 7min | Prep Time: 10min | Cook Time: 42min
- Place guajillo peppers and morita peppers in a bowl and pour boiling water over peppers to cover. Let sit until peppers are soft, about 15 minutes.
- Transfer peppers to a blender and blend until smooth. Pour blended peppers into a bowl and rinse blender.
- Place tomatoes, onion, and garlic in a blender. Pour 1½ cup water over tomatoes and blend mixture until smooth.
- Put beef and bones in inner steel pot of pressure cooker; add blended peppers and tomato mixture. Pour water into pot to cover beef mixture. Stir bay leaves, salt, thyme, and cumin into pot.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 35 minutes. Move steam vent handle to Venting to quick-release pressure. When the red float falls into its original position, all pressure is released from the pot.
- Stir white tequila into stew. Lock pressure cooker lid in place again and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 7 minutes more. Move steam vent handle to Venting to quick-release pressure. When the red float falls to its original position, all pressure is released from the pot.
Mealthy Tip For stew: Ladle meat and broth into bowls, top with cilantro, onion, oregano, and a squeeze of lemon. For tacos: Chop the meat. Heat tortillas, soaking them with a little broth. Add meat. Top tacos with cilantro, chopped onion, dried oregano, and season with salt.