Today, I will share a beef birria recipe with you! See, Beef Birria videos pop up almost daily on my social media feeds. Instantly, my mouth waters at the sight of the videos. So, I decided to finally take the time to make beef birria from scratch.
Growing up, my mom would make birria in the slow cooker. Recently, my friend Steph over at Sabores with Steph gave me the idea to make birria in the pressure cooker! Let me tell you, this was a revolutuonary discovery for me! Before, it would take me hours to make birria. For real. The process used to take me, like, a whole day! Now, I can make it in less than two hours. Looks like I’ll be enjoying birria more often! Thanks for the tip, Steph!
What is beef birria?
The process of making beef birria is long, but worth it! Firstly, you start with your beef. Then, the cuts of meat are slow-cooked in tasty spices. Such as dried chiles, peppercons, onion, garlic, etc. A delicious result of the slow cooking process is a thick and savory broth, or consome. From there, you can enjoy this beef birria recipe in many ways!
Beef Birria Recipe contains savory and spicy flavors
What makes Birria, well, birria, is the spices! For example, dried chiles, cloves, bay leaves, garlic, onion, peppercorns, and even cinnamon in some cases. The result is a meal that’s absolutely full of flavor.
How do you eat it?
As I said, I grew up eating birria at special family gatherings. At those parties, I would eat it with rice or tortillas. The meat would either be goat or beef.
This is the new way to enjoy birria. And what a delicious method it is! To make it, you dip the tortilla in the broth. Then you add the beef and some cheese. Further, you pan fry the quest-taco on each side. Serve it with chopped onions and minced cilantro. Add lime juice to your broth. Dip and enjoy! Watch how I enjoy quesa-tacos here.
Fusion: Birria Ramen
This method is so brilliant! It works great with the leftover birria broth. You cook your ramen noodles according to the package instructions. Then, you drain the noodles and add them to warmed up birria broth. Garnish with diced onion, minced cilantro, and a squeeze of lime juice. Enjoy! Check out how I enjoy birra ramen here.
Beef Birria Recipe
To make this recipe, you will need the following ingredients:
- Guajillo Chiles, 6
- Pasilla Chiles, 6
- California Peppers, 6
- Serrano Peppers, 1-2
- Garlic cloves, 6
- Peppercorns, 1 tablespoon
- Bay leaves, 4-6
- Cloves, 3-4
- Cumin, one small pinch
- Sesame seeds, 1/2 cup
- Onion, 2, peel and cut in half
- Avocado oil, about 2 tablespoons
- Sazon and Adobo seasoning, about 2 tablespoons each
- Chamorro and chuck roast, 1 lb each
- Salt and pepper, to taste
- Poblano pepper, 1
- Mexican oregano, 1 tablespoon
- Knorr caldo de tomate seasoning, 1 tablespoon.
Now that you have gathered your ingredients, you are ready to put them together! Firstly, prepare the dried chiles (Guajillo, papilla and, California) by removing the stems and seeds. Secondly, toast them on a warm comal. Be careful not to burn the Chile! As this will cause a bitter flavor. The goal here is simply to toast the chiles evenly on each side. Use tongs to flip the chiles. Once toasted evenly, set them to the side. After that, put the chiles in boiling water, along with the serrano pepper. The goal here is to soften the chiles. Strain the water. Allow to cool. Then, add to a blender. To your blender, add garlic, bay leaves, peppercorns, clove, cumin, toasted sesame seeds, and onion. Blend it all up.
From there, set your Ninja Foodie to sauté mode. Add oil. Add your seasoned beef. Sear evenly on each side. Once seared, add in the blended sauce. Plus more onion, a poblano pepper, and Mexican oregano. Add in the knorr seasoning.
Finally, set to pressure cook on high for one hour. Release the steam. Allow to cool. Once cool, shred the beef and enjoy!
Beef Birria Recipe
- Pressure Cooker
- Guajillo Chiles 6
- Pasilla Chiles 6
- California Peppers 6
- Serrano Peppers 1-2
- Garlic cloves 6
- Peppercorns 1 tablespoon
- Bay leaves 4-6
- Cloves 3-4
- Cumin one small pinch
- Sesame seeds 1/2 cup
- Onion 2, peel and cut in half
- Avocado oil about 2 tablespoons
- Sazon and Adobo seasoning about 2 tablespoons each
- Chamorro and chuck roast 1 lb each
- Salt and pepper to taste
- Poblano pepper 1
- Mexican oregano 1 tablespoon
- Firstly, prepare the dried chiles (Guajillo, papilla and, California) by removing the stems and seeds.
- Using tongs, toast the chiles evenly on each side, on a warm comal.
- Once toasted evenly, set them to the side.
- After that, put the chiles in boiling water, along with the serrano pepper.
- Once soft, strain the water.
- Allow to cool.
- As the chiles cool, season your beef with adobo and sazon.
- Then, add to a blender.
- To your blender, add garlic, bay leaves, peppercorns, clove, cumin, toasted sesame seeds, and onion.
- Blend it all up.
- From there, set your Ninja Foodie to sauté mode.
- Add oil.
- Add your seasoned beef.
- Sear evenly on each side.
- Once seared, add in the blended sauce.
- Plus more onion, a poblano pepper, and Mexican oregano.
- Add in the knorr seasoning.
- Finally, set to pressure cook on high for one hour.
- Release the steam. Allow to cool.
- Once cool, shred the beef and enjoy!