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
For best results, we recommend using:
- 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.
Don't like beef? Substitute pork, lamb, or chicken. The mixture of spices used to season this dish varies from region to region.
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.
Jessica Dorris says:
I haven’t made this yet but I’m wondering if the chili’s need to be dried? Otherwise, the directions to rehydrate them do not make any sense. Recipe also calls to remove ribs and seeds which is also confusing if you’re supposed to be using dried chilis.