Birria de Res in an Instapot
Serves 1
Directions
- 1Remove seeds and stems from chiles and place them in a small pot with water.
- 2Place pot on stove over medium-high heat, add the chiles, a whole head of garlic, tomatoes, onion, and bay leaves.
- 3Boil for 15 minutes.
- 4Remove bay leaves and add the boiled chiles, garlic, tomatoes, onion, and some of the boiling liquid into a blender.
- 5Add bouillon, paprika, onion powder, comino, oregano, cloves, garlic powder, salt, and blend until smooth.
- 6Switch Instapot to sauté mode and add the oil.
- 7Cut the chuck roast into 2-inch by 2-inch sections.
- 8Sear the meat pieces in the Instapot until golden brown on all sides.
- 9Pour the blended sauce over the meat through a strainer.
- 10Add the beef broth, seal the lid, and cook on the pressure cook setting for 1 hour and 30 minutes.
- 11Allow the Instapot to self-release the pressure.
- 12Shred the meat and serve.
Ingredients
- 10-12 whole chile guajillo
- 2 whole chile ancho
- 1 whole garlic
- 3 whole roma tomato
- 1/2 whole onion
- 2 whole bay leaf
- 2 tsp beef bouillon
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp ground comino
- 1 tsp mexican oregano
- 8-10 whole clove
- 1 tsp garlic powder
- 1 tsp salt
- 1 whole chuck roast
- 2 1/2 tbsp olive oil
- 32 oz beef broth
Equipment
small potblenderInstapotstrainerwooden spoon
Tips
- Keep the handle of the pot turned to the side to avoid bumping it and spilling hot liquid.
- The meat can be served in quesadillas, tacos, or with baked potatoes.
