Instant Pot Beef Birria Tacos

Birria, from the state of Jalisco on the western coast of Mexico, is a succulent stew of shredded meat in a thick, intense, chili-rich sauce. It traditionally is made with goat, but these days, beef and lamb are common. Our version is made with meaty boneless beef short ribs and is loosely based on the recipe taught to us by home cook Aidee Gonzalez in Mexico City. Four varieties of dried chilies went into Gonzalez’s birria, but to simplify slightly, we chose three that are easy to source but deliver lots of earthy, fruity depth and complexity. Instead of braising the beef on the stovetop with the chilies, we pressure-cook it in a 6-quart Instant Pot with a minimal amount of water until fork-tender so the flavor is meaty and concentrated. (If you’d like instructions for braising in a Dutch oven, we’ve included them below.) Only after reducing the cooking liquid and shredding the meat do we introduce a puree of chilies, aromatics and spices. This unconventional technique results in a birria that we think tastes brighter and livelier than one in which the chilies are subjected to the same hours-long cooking as the beef. For making birria tacos, Gonzalez offered warm corn tortillas, plus avocado for creaminess and sliced white onion for allium pungency and crunch. TIP Don’t use canned chipotle chilies here, as they’re packed in adobo sauce, which would alter the flavor profile of the birria. (If you’re wondering, morita chilies are a type of chipotle. They are dark red-purple and relatively soft because they have been smoked for less time than the stiff, dry, brown chipotle variety, which sometimes is called chipotle meco. Either type works in this recipe.) Also, don’t over-toast the chilies. The pods scorch easily, and if scorched, they will taste bitter. When they become aromatic and just a shade darker, they’re done.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a 6-quart Instant Pot, stir together the beef, onion chunks, 1 teaspoon salt and ½ cup water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes.

Step 2

While the beef cooks, in a 12-inch skillet over medium, toast the garlic and all of the chilies, turning occasionally with tongs, until the garlic is browned on all sides and the chilies are fragrant and just a shade darker, about 5 minutes. Transfer to a medium bowl. When cool enough to handle, break the chilies (or snip them with kitchen shears) into smaller pieces, discarding any remaining seeds, and add them to a blender. Add the boiling water, garlic, bay, cumin, oregano, allspice, thyme and ½ teaspoon salt. Puree, scraping the blender as needed, until smooth, about 1 minute; cover and refrigerate.

Step 3

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using a slotted spoon, transfer the meat to a large bowl. Tilt the pot to pool the cooking liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Select More/High Sauté and bring the liquid to a boil. Cook, stirring occasionally, until reduced to about ½ cup, 25 to 30 minutes. Meanwhile, shred the beef.

Step 4

Stir the chili puree and the shredded beef into the reduced cooking liquid. Bring to a simmer and cook, stirring occasionally, until the mixture begins to sizzle, 5 to 8 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing. Stir in the lime juice, then taste and season with salt and pepper.

Step 5

To serve, put the avocados, sliced onion and lime wedges into small bowls. Transfer the birria to a serving bowl, then serve with warmed tortillas and garnishes for making tacos.

Step 6

Tip: Don’t use canned chipotle chilies here, as they’re packed in adobo sauce, which would alter the flavor profile of the birria. (If you’re wondering, morita chilies are a type of chipotle. They are dark red-purple and relatively soft because they have been smoked for less time than the stiff, dry, brown chipotle variety, which sometimes is called chipotle meco. Either type works in this recipe.) Also, don’t over-toast the chilies. The pods scorch easily, and if scorched, they will taste bitter. When they become aromatic and just a shade darker, they’re done.

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