Birria de Res is a delicious street food in Mexico. The first time I had Birria at a taco shop in Mexico was an amazing experience. The server brings a platter of many condiments to your table ranging from chopped produce, lemons or lime, to different salsas. You get served a big bowl of this hearty beef soup that is packed with flavor. As you are eating, the server is bringing you freshly made Corn Tortillas, which a woman was in the middle of the dining room making them on a griddle with a huge bowl of corn masa. This delicious soup is such an easy recipe, but the flavor is so wonderful. It is a must try.
Birria de Res
2 - 3 lbs Beef Roast Half large onion 1 whole garlic 2 bay leaves 2 tsp Oregano (finely ground) 1 tsp Ground Cumin 2 Guajillo chili pods (seeds and veins removed) 2 California chili pods (seeds and veins removed) 1 New Mexico chili pods (seeds and veins removed) 2 tbsp Knorr's Beef Bouillon
6-8 cups of water
Lime or Lemon
Cube up your beef roast to about 3-inch cubes and add all of your ingredients into the instant pot.
Stir everything together and make sure everything is submerged under water.
Secure the lid and ensure the release valve is open.
Set the Instant Pot to “Slow Cook”, You can cook this in the time you are looking for on what power level you set your Instant Pot to.
For less power, cook for 8 hours
For normal power, cook for 6 hours
For more power, cook for 4 hours
Once the cook time is done, blend the chili pods, onion, garlic and bay leaves and place back into the broth.
While removing the beef and shredding.
If you would like to make tacos, just add some of the broth into the shredded meat.
If you want to make the soup, place all the beef back into the broth.
Serve with your favorite condiments