Pressure Cooker Beef Birria
- 3 guajillo chiles, stemmed and seeded
- 2 ancho chiles stemmed and seeded
- hot water as needed
- 1 tablespoon cooking oil
- 4 tomatoes, diced
- 1 small onion, diced
- 2 cloves garlic
- 2 whole cloves
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- ¼ cup white vinegar
- ½ teaspoon fresh Mexican oregano leaves
- ½ teaspoon fresh marjoram leaves
- ¼ teaspoon ground cinnamon
- 2 tablespoons water, or as needed
- ½ teaspoon salt
- 1 pound beef tenderloin, cut into 1-inch pieces
- 1 pound boneless beef ribs, cut into 1-inch pieces
- 3 cups water
- 1 red onion, thinly sliced
- 2 ounces fresh lemon juice
- salt and ground black pepper to taste
- corn tortillas as needed
- cilantro as needed
- guacamole as needed
- Grill ancho and guajillo 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. Let chiles soak until hydrated, about 20 minutes. Drain and discard soaking liquid.
- Heat oil in the inner steel pot of your pressure cooker set to Sauté 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; sauté until fragrant, about 30 seconds. Transfer tomatoes 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, cilantro, guacamole, and reserved cooking juices as desired.
What others are saying
MJ Ortiz says:
I used dried chiles, removed the seeds and stems, roasted them on a comal, and then soaked the chiles in water. Usually I like to save the soaking liquid to be added to stews or in place of water with whatever I’m cooking. I didn’t do that this time because it wasn’t a lot of water, but just a tip for future reference, you don't have to discard. This is a fantastic recipe, I followed everything per the directions it was delicious. I will definitely be making this again.