Birria is all the rage right now, in tacos, in tortas and in quesadillas! But it is super easy to make at home in your Instapot! (You can make in crockpot too or on the stove) Here are the Instapot instructions. Enjoy!
Ingredients
2-4 Pounds Beef Chuck Roast (You can add back ribs or shank also)
4-6 Guajillo Peppers
6-8 Puya Peppers (The heat comes from these, more = Spicier)
1/2 Onion
2-3 Garlic Cloves
Pinch Cumin (I use whole)
2 tbsp Chicken Bullion Powder
Pinch Oregano
Splash White Vinegar
4-5 Bay Leaves
1-3 Cans Garbanzo Beans
For tacos/garnish
Onions
Cilantro
Salsa (homemade or purchased)
Limes
Tortillas
Depending on the level of heat you want your meat and soup to have, add the peppers to a pot with water to boil and soften them. The puya ones have more heat, so use less if you don't want your soup too spicy.
Once the peppers are cooked, add to blender with:
½ onion
1-2 cloves garlic
Pinch cumin
Splash white vinegar
Pinch oregano
1-2 tbsp. chicken bullion
Puree until smooth. Now you have your meat sauce and soup base. Take your chuck roast and cut into large chunks. I used 4 pounds, you can use less or more depending on your family size and the size of your Instapot.
Put the meat into your Instapot, and strain the sauce over it. Add 2-4 bay leaves.
Put the lid on the Instapot and use manual setting, I set mine for 95 minutes.
When the timer goes off you can choose natural release of the steam, it makes the meat softer.
It will look like this:
Remove the meat with tongs to a separate container and shred
Add 2-3 cans of drained garbanzo beans to the remaining sauce in the pot, add 4-6 cups of water (depending on pot size and family size) close lid again and use the “broth or soup” setting.
Once soup is done, Serve the meat on warm tortillas topped with chopped onion, cilantro, salsa and lime.
Serve the soup with a scoop of garbanzo beans. Sprinkle with chopped onion, cilantro and lime.
Dip tacos into soup.
Kommentare