My FAST & EASY “Lazy” INSTANT BEEF BIRRIA, Seriously the BEST and NO BLENDER is needed!

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can provide a different flavor profile, while canned chiles are often more affordable.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be less expensive than beef.

Add 4 cups of beef broth or water to the pressure cooker.

Add 3 tablespoons of white vinegar and 1 tablespoon of tomato paste.

Add 5 tablespoons of New Mexico chile powder and 1 tablespoon of Chile ancho powder.

Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 2 teaspoons of ground cumin.

Add 1.5 teaspoons of ground cinnamon, 1 teaspoon of oregano, 1 teaspoon of black pepper, 0.5 teaspoons of ground ginger, and 0.25 teaspoons of ground clove.

Add 5 teaspoons of salt and mix everything together.

Taste the mixture and adjust salt if needed.

Add 2.5 pounds of Chuck tender roast and 2 pounds of short ribs to the mixture.

Add 2 Roma tomatoes, half an onion, 5 garlic cloves, and 4 bay leaves to the pot.

Close the pressure cooker and cook on high for 55 minutes.

After cooking, allow the meat to rest for 20 minutes before opening the pressure cooker.

Remove the bay leaves from the pot.

Remove the meat from the pot and check that it is tender.

Skim the top layer of the broth to remove grease for frying tortillas.

Shred the meat, discarding any bones.

Pour the broth over the shredded meat and serve as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary