Instant Beef Birria

Serves 1
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Directions

  1. 1To the pressure cooker, add 4 cups of beef broth or water.
  2. 2To the pressure cooker, add 4 cups of beef broth or water.
  3. 3To the pressure cooker, add 4 cups of beef broth or water.
  4. 4Add 3 tablespoons of white vinegar.
  5. 5Add 3 tablespoons of white vinegar.
  6. 6Add 3 tablespoons of white vinegar.
  7. 7Add 1 tablespoon of tomato paste.
  8. 8Add 1 tablespoon of tomato paste.
  9. 9Add 1 tablespoon of tomato paste.
  10. 10Add 5 tablespoons of New Mexico chili powder and 1 tablespoon of chile ancho powder.
  11. 11Add 5 tablespoons of New Mexico chili powder and 1 tablespoon of chile ancho powder.
  12. 12Add 5 tablespoons of New Mexico chili powder and 1 tablespoon of chile ancho powder.
  13. 13Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of ground cumin, 1 1/2 teaspoons of ground cinnamon, 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of black pepper, 1 teaspoon of thyme, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground clove.
  14. 14Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of ground cumin, 1 1/2 teaspoons of ground cinnamon, 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of black pepper, 1 teaspoon of thyme, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground clove.
  15. 15Add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of ground cumin, 1 1/2 teaspoons of ground cinnamon, 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of black pepper, 1 teaspoon of thyme, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground clove.
  16. 16Add 5 teaspoons of coarse salt.
  17. 17Add 5 teaspoons of coarse salt.
  18. 18Add 5 teaspoons of coarse salt.
  19. 19Mix it together, and here you can taste it for salt and see if you need to adjust it.
  20. 20Mix it together, and here you can taste it for salt and see if you need to adjust it.
  21. 21Mix it together, and here you can taste it for salt and see if you need to adjust it.
  22. 22Add 2 1/2 pounds of chuck tender roast.
  23. 23Add 2 1/2 pounds of chuck tender roast.
  24. 24Add 2 1/2 pounds of chuck tender roast.
  25. 25Add 2 pounds of short ribs.
  26. 26Add 2 pounds of short ribs.
  27. 27Add 2 pounds of short ribs.
  28. 28Add 2 Roma tomatoes, half an onion, 5 garlic cloves, and 4 bay leaves.
  29. 29Add 2 Roma tomatoes, half an onion, 5 garlic cloves, and 4 bay leaves.
  30. 30Add 2 Roma tomatoes, half an onion, 5 garlic cloves, and 4 bay leaves.
  31. 31Close the pressure cooker and allow it to cook on high for 55 minutes.
  32. 32Close the pressure cooker and allow it to cook on high for 55 minutes.
  33. 33Close the pressure cooker and allow it to cook on high for 55 minutes.
  34. 34Once the meat is done cooking, allow it to rest for 20 minutes.
  35. 35Once the meat is done cooking, allow it to rest for 20 minutes.
  36. 36Once the meat is done cooking, allow it to rest for 20 minutes.
  37. 37After 20 minutes, open the pressure cooker.
  38. 38After 20 minutes, open the pressure cooker.
  39. 39After 20 minutes, open the pressure cooker.
  40. 40Remove the bay leaves.
  41. 41Remove the bay leaves.
  42. 42Remove the bay leaves.
  43. 43Remove the meat from the pressure cooker and place it on a serving platter.
  44. 44Remove the meat from the pressure cooker and place it on a serving platter.
  45. 45Remove the meat from the pressure cooker and place it on a serving platter.
  46. 46Get rid of the bones.
  47. 47Get rid of the bones.
  48. 48Get rid of the bones.
  49. 49After removing the grease from the broth, shred the meat.
  50. 50After removing the grease from the broth, shred the meat.
  51. 51After removing the grease from the broth, shred the meat.
  52. 52Grab the consommé and pour it all over the shredded meat.
  53. 53Grab the consommé and pour it all over the shredded meat.
  54. 54Grab the consommé and pour it all over the shredded meat.

Ingredients

  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 3 tablespoons white vinegar
  • 3 tablespoons white vinegar
  • 3 tablespoons white vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 5 tablespoons New Mexico chili powder
  • 5 tablespoons New Mexico chili powder
  • 5 tablespoons New Mexico chili powder
  • 1 tablespoon chile ancho powder
  • 1 tablespoon chile ancho powder
  • 1 tablespoon chile ancho powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cumin
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons oregano
  • 1.5 teaspoons oregano
  • 1.5 teaspoons oregano
  • 1.5 teaspoons black pepper
  • 1.5 teaspoons black pepper
  • 1.5 teaspoons black pepper
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground clove
  • 0.25 teaspoon ground clove
  • 0.25 teaspoon ground clove
  • 5 teaspoons coarse salt
  • 5 teaspoons coarse salt
  • 5 teaspoons coarse salt
  • 2.5 pounds chuck tender roast
  • 2.5 pounds chuck tender roast
  • 2.5 pounds chuck tender roast
  • 2 pounds short ribs
  • 2 pounds short ribs
  • 2 pounds short ribs
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves

Equipment

pressure cookertongsladlelarge serving platter

Tips

  • You can taste the broth for salt and adjust it as needed.
  • You can sear the meat if you have extra minutes, but it will make no difference for this recipe.
  • If you are in Arizona, go to your local Food City and grab Bakers New Mexico chili powder, it R122;s the best!