One DELICIOUS hour of MEXICAN FOOD compilation | Villa Cocina

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is usually cheaper.

Cut open and remove the stem, seeds, and veins from the dried peppers.

Roughly dice half of a medium white onion.

Remove the core from half a pound of tomatoes and set aside.

Peel five garlic cloves.

Toast the dried peppers over medium heat until fragrant, turning continuously to prevent burning.

Soak the toasted peppers in hot boiling water until fully hydrated and soft.

Toast the whole cumin, allspice, cinnamon stick, and cloves in a pan until fragrant.

Sauté the onions and garlic in olive oil until the onions soften, then add the tomatoes and cook until soft.

Blend the sautéed mixture with the toasted spices, 2 cups of chili soaking liquid, hydrated chilies, oregano, and vinegar until smooth.

Season 2 pounds of chuck short ribs and 3 pounds of beef cheeks with salt and pepper.

Brown the meat in the Instant Pot on high sauté mode, then transfer to a dish.

Add the browned meat back to the Instant Pot with 6 cups of water and the blended chili sauce, along with mint sprigs, bay leaves, and kosher salt.

Cook on high pressure for 40 minutes with a 10-minute natural release.

Shred Oaxaca cheese, about 2 12-ounce balls, or use mozzarella if unavailable.

After the pressure release, remove the meat and strain the consommé.

Shred the meat and mix with some of the consommé to keep it moist.

Dip corn tortillas in the rendered fat or oil, add cheese and birria meat, and grill until crispy and golden brown.

Serve with chopped onion, cilantro, and salsa, along with a bowl of consommé for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens