Birria is something I love to eat, it always reminds me of the taco shops in Baja California Mexico. Mexicali is the place I visit mostly, its convenient and near by. One of my favorite spots sells birria, in the soup version and as tacos. I can assure you the service and quality you get is top notch. Some delicious food and a wonderful experience. This recipe is just a glimpse of that, easy to do but packed with flavor.
2 ½ lb Chuck Roast
1 ½ Beef Short Ribs
3 Roma Tomatoes
6 Guajillo/ California chili pods
1-2 New Mexico chili pods (For Heat)
2 Garlic Cloves
2 Bay Leaves
1 ½ Tbsp Oregano
2 tsp Ground Cumin
2 tbsp Beef Bouillon
2 tbsp Brown Sugar
¼ cup White Distilled Vinegar
To start off, boil your chili pods for about 15 - 20 minutes or until the chili pods get soft and pliable.
In a blender, add the chili pods, tomatoes, onion, garlic, bay leaves, oregano, cumin, beef bouillon, brown sugar, vinegar and 1 cup of the boiled water from the chili pods.
Mix well and puree finely.
Place your beef roast and beef short ribs in the instant pot, add the cinnamon stick and the marinade.
Close the lid and seal the vent to the instant pot.
Set the instant pot to pressure cook or manual, depending on your model of instant pot.
General rule of thumb on high setting, I found cooking 25 - 30 minutes per pound of meat you are cooking. We want this pull apart tender and broken down.
Place the instant pot to high power and set for about 2 for about 4lbs.
Once the timer is done, turn off the instant pot and allow the instant pot to fully naturally release. This allows additional cook time and doesn't spray a bunch of moisture and juices from what you cooked.
Separate the meat from the juices, shred the meat.
Screen the materials from the broth and add that to the meat. This is going to add moisture the meat will need.
Season both the screened broth and meat to taste with salt.
Heat up some corn tortillas, add the shredded beef your favorite cheese and toppings and fold the tortilla like a taco.
In a pan with oil, bring to 325 degrees. Fry the taco for about 30 seconds per side or until crispy golden brown.
Serve with a bowl of the broth (consome) and a nice salsa and lime.