Authentic Birria Pressure Cooker Recipe
Deep, rich, spicy birria made quickly using a pressure cooker to deliver tender beef and bold chile flavors without long simmering time.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 to 5 pounds chuck roast cut into 4-inch chunks
- 0.5 tablespoon kosher salt
- 0.5 tablespoon black pepper
- 1.5 tablespoon olive oil
- 12 guajillo chiles rinsed, stemmed, and seeded
- 5 ancho chiles rinsed, stemmed, and seeded
- 5 arbol chiles rinsed and stemmed
- 2 large Roma tomatoes
- 0.5 medium yellow onion
- 1 Mexican cinnamon stick about 4 inches
- 3 bay leaves
- 0.5 teaspoon black peppercorns whole
- 2 cups beef broth
- 0.25 cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 0.5 teaspoon ground cloves
- as needed water or beef broth to cover the meat
Instructions
Instructions
- Generously season the meat with salt and pepper on all sides. Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Working in 2 batches, sear the meat on all sides until browned. Remove and set aside.
- Add guajillo, ancho, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover with water, boil, then simmer covered for 10 minutes.
- Transfer the softened items to a blender with 1 cup soaking water, beef broth, vinegar, garlic, cumin, oregano, and cloves. Blend until smooth.
- Strain the blended sauce through a fine mesh strainer into the pot with the meat. Discard solids.
- Stir meat and chile sauce to combine and bring to a boil. Reduce heat, cover, and simmer for 3 to 3½ hours until tender.
- Transfer meat to a bowl and shred with 2 forks.
- Return the shredded meat to the consommé. Stir and heat through.
- Serve as stew or in tacos with diced onion, cilantro, and Oaxaca cheese if desired.
Video
https://youtube.com/watch?v=E_1eN6D9FEI%3Ffeature%3Doembed
Notes
Let birria cool slightly before storing. Keeps for 3–4 days refrigerated and freezes well separately as meat and broth.