Beef Birria

Beef birria is a traditional Mexican dish that is rich in flavor and history. Originally from the state of Jalisco, it has become popular in various regions of Mexico and beyond.

Once cooked, the meat is usually shredded and served with its cooking liquid. Beef birria can be enjoyed in several ways: as a stew, with tortillas, or even as a filling for tacos. It’s commonly garnished with fresh onion, cilantro, and a squeeze of lime to add freshness and balance the rich flavors.

While beef is common, birria can also be made with other meats like goat (the traditional meat), lamb, or chicken. Each region in Mexico might have its own twist on the recipe, reflecting local tastes and ingredients.

This dish is celebrated for its complex flavors, tender meat, and the way it brings people together, embodying the warmth and richness of Mexican culinary traditions.

Ingredients:

• 2 to 3 pounds (or more – adjust ingredients if you use a larger piece of meat) of beef roast. For this, I used a couple of Sirloin Steaks that had a combined weight of about 2 pounds
• 1/2 tablespoon of kosher salt
• 1 tablespoon of coarse black pepper
• 2 tablespoons of olive oil
• 2 tablespoons of guajillo ground chile
• 1 tablespoon of ancho ground chile
• 1 tablespoon of arbol ground chile
• 2 small cans of tomato paste
• 1 medium yellow onion
• 1/2 teaspoon of cinnamon
• 2 bay leaves
• 3 cups beef broth
• 6 cloves garlic
• Splash of distilled white vinegar or apple cider vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of oregano (Mexican preferred)
• 1/2 teaspoon of ground cloves
• 1 tablespoon of ground cilantro

The traditional way to cook Birria is to rehydrate dried chiles. Instead I am using ground chile powder and am cooking everything in my Instant Pot.

• Turn on the InstantPot on to sear mode.
• Season the meat with salt and pepper on both sides and cut it into manageable large chunks that easily fit in the Instant Pot.
• Add the Olive Oil to the Instant Pot and in 2 or 3 batches, sear the beef. Once seared, pull out and set aside.
• Chop your Onion mince the garlic and sear these until translucent,
• Add 1 cup of the beef broth, add in all of the spices and the rest of the ingredients, and stir really well so all the spices dissolve.
• Add the tomato paste and blend with the liquid
• Add the beef back into the Instant Pot
• Using the pressure cooker mode, cook on high for at least 4 hours (I cooked mine for 36 hours)
• Once done and you’ve relieved the pressure buildup, take 2 forks and shred the beef.

Serve with cheese, crema, fresh cilantro, avocado, lime, beans, and either corn or flour tortillas.