Instant Pot Birria

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Instant Pot Birria makes fast work of the complex, rich, flavourful, super popular Mexican meat stew that is Birria. While traditional birria is made with goat meat marinated and then simmered for hours, our version of birria de res is done in a fraction of the time and made with more readily available beef.

In our delicious birria recipe, we take advantage of a countertop electric pressure cooker to drastically reduce the number of cooking vessels and cook time needed. Not only that, but marinating is rendered unnecessary when we cook in the pressure cooker! Party time!

You can serve this juicy tender meat like a stew or shredded in quesabirria tacos or quesadillas. I love it crisped up in a pan and served on a big old salad for lunch, too.

This recipe is easy, but uses a couple of ingredients you may not usually keep around or aren’t familiar with, so let’s get right into it. Stick with me; the instructions are long-ish but very easy!

Birria Instant Pot

Because some of the chiles are easier to find in big grocery stores or specialty markets, I’m including Amazon links to the dry ingredients needed.

Ingredients

1. Beef Shoulder or Chuck Roast
2. Dried Ancho Chiles
3. Dried Guajillo Chiles
4. Beef Stock
5. Fire Roasted Diced Tomatoes
6. Apple Cider or White Vinegar
7. Cinnamon Stick
8. Bay Leaves
9. Onions
10. Garlic cloves
11. Oregano
12. Ground Cumin
13. Ground Ginger
14. Salt

There are a whole lot of options for which cut of beef you use in your Mexican beef stew. My first choice is beef shoulder because I love the way it behaves in a dish like this.

It’s a hard working muscle, so it’s ideally suited for a long, slow braise (or fast, furious pressure cooker braise) unlike more tender cuts. And mercifully, these tougher muscle cuts tend to be more economical.

If beef shoulder isn’t available to you, chuck roast is another good choice. Short ribs (bone-in or boneless), rump roast, beef shank, and brisket are also good cuts for braising in this birria recipe.

Keep in mind that you cannot swap in chili powder for the dried chiles. For the flavour closest to authentic birria, you need to start by toasting whole, dried chiles, soaking them, then blending them into a paste.

That said, if you can’t find guajillo or ancho peppers, you can use all of one type of pepper. That is a perfectly wonderful substitute.

This is where the flavour is. And don’t worry- it’s not overly spicy- it’s just complex. Not every chile blasts you when you eat it.

If, on the other hand, you like it spicy, you can add a canned chipotle pepper in adobo sauce to your peppers and tomatoes when you blend them. That will give you a medium heat level.

Are you a real chile head? Add a couple more chipotle peppers.

Every other ingredient on our list is pretty easy to find! I do prefer fire roasted tomatoes over plain diced tomatoes. They bring a little more depth of flavour to the dish, but you can use plain if necessary.

I do recommend using whole cinnamon sticks if you can because it keeps the birria consommé or broth clearer. The flavour of ground cinnamon doesn’t hold up as well to pressure cooking and it makes the broth cloudier.

Equipment

There are many advantages to this particular cooking method for one of the Mexican State of Jalisco’s best loved recipes.

1. Instant Pot or other 6 to 8 quart countertop electric pressure cooker
2. 2 quart saucepan
3. Tongs
4. Immersion Blender or Standard Blender
5. Measuring Cups
6. Measuring Spoons

Instant Pot Birria Tacos

To make Quesabirria Tacos, simply dip corn tortillas in the reserved birria fat and lay on an oiled cast-iron skillet or frying pan. Arrange the birria meat from your instant pot birria recipe over half of the tortilla and top with Oaxaca cheese or another nice melting cheese like Monterey Jack.

Fry for a couple of minutes on one side, or until nicely browned and crispy and flip carefully to fry on the other side. When the tortilla is golden brown on both sides, serve it with birria broth for dipping.

This Instant Pot Birria is CRAZY good served with our spicy watermelon margaritas or mixed berry kombucha margaritas.

Instant Pot Birria

Season meat with 1 teaspoon of the salt and all of the black pepper and set it aside. Heat the dry instant pot on the sautee setting.

Snip the stem end off of the chile peppers with kitchen scissors and shake out the seeds. Split the pepper in half lengthwise.

Working in batches so the peppers can be in contact with the bottom of the pan without crowding, toast the peppers. Move them occasionally or flip them over from time to time for 3 to 4 minutes, or until fragrant.

Transfer the toasted chiles to a 2 quart saucepan and cover by 2 inches of water. Place the pan over high heat and bring it to a boil.

Cover the saucepan, and shut the heat off. Let the peppers soak for 10 minutes, or until tender.

While the peppers soak, drizzle the oil into the electric pressure cooker, still set on Sautee. Working in batches, brown the beef on each side and transfer the browned meat to a plate.

With the cooker still on Sautee, add the onion wedges and cook, stirring constantly, until browned but not burned, about 4 minutes. Toss in the garlic and cook 1 minute longer, or until fragrant.

Stir in the cumin, ginger, cinnamon stick, and cloves cloves and toast, stirring constantly, for about 1 minute or until fragrant again. Pour in the beef stock, vinegar, and remaining salt and use a sturdy spoon to scrape up any browned bits from the bottom of the pan.

Drain the softened chiles, discard the soaking liquid, and add the chiles to the pot along with the fire roasted tomatoes and oregano. Use an immersion blender to blend until the sauce is smooth.

If you do not have an immersion blender, put the drained peppers into a standard blender along with the tomatoes and purée until smooth. Pour this into the pressure cooker.

Return the beef to the pan and nestle the bay leaves into the sauce. Set the Instant Pot for HIGH pressure for 45 minutes.

When the cycle has finished, quick release the pressure according to the manufacturer’s instructions. The beef should be fall-apart tender when prodded with a fork.

If it is not, reseal the lid and add 10 more minutes of HIGH pressure. Turn off the pressure cooker.

When the beef is tender, use two forks to shred the birria beef in the stew, discarding any large pieces of fat. Allow the mixture to stand for a few minutes and skim the fat from the top.

Reserve the fat for use in future birria tacos. It is what you’ll dip the tortillas in.

Serve the shredded meat in the consommé that formed around it as you cooked it. It is delicious topped with chopped onions, a squeeze of lime, and some fresh cilantro!

Instant Pot Birria Tacos

To make Quesabirria Tacos, dip corn tortillas in the reserved birria fat and lay on an oiled cast-iron skillet or frying pan. Arrange the birria meat over half of the tortilla and top with Oaxaca cheese or another nice melting cheese like Monterey Jack.

Fry for a couple of minutes on one side, or until nicely browned and crispy and flip carefully to fry on the other side. When the tortillas are golden brown on both sides, serve the tacos with birria broth for dipping.

By: Rebecca
Title: Instant Pot Birria
Sourced From: www.foodiewithfamily.com/insta... Date: Mon, 13 Feb 2023 11:04:00 +0000

Frequently Asked Questions

Can you add spice into a drink

It's amazing how spices can add flavour and flavor to food. How do you make spices alive in drinks?

Spices are great because they bring out the best in any beverage. From coffee to tea, hot chocolate to cocktails, there's nothing more satisfying than adding a dash of cinnamon or nutmeg to a glass of wine or beer.

Most recipes require ground spices. You will need to use fresh whole spices. This makes sense, but it is expensive, takes time, and requires storage space.

That's where the magic happens. You can transform your favourite spices into an easy-to-use powdered form with ingenuity. Then you can mix them into your favourite beverages to create delicious spiced drinks.

There are two ways to go about creating these powders. A second method is to grind whole spices into fine powder. Another uses a mortar and pestle to grind the spices into a finer consistency.

It doesn't matter what method you choose, the result is easier to measure out than whole spices and easier to store. Plus, the powder keeps well so that you won't run out of stock.

You can even experiment with mixing different spices to create new flavours. For example, you could combine peppermint and spearmint leaves to make minty water. You can also make spicy ginger-ginger tea by combining ginger and cardamom seeds.

Once you are skilled in the production of powdered spices, it is possible to apply that technique to herbs. Some popular herbs include basil, oregano, rosemary, thyme, and sage.

The possibilities are endless. Powdered spices can enhance the flavor and texture of beverages, such as soups or salads, as well as the taste of pasta.

What is the difference between curry and curried?

There is no difference between the spellings. Both words refer the same thing: Indian food that uses meats and vegetables along with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods are generally cooked until they become golden.

Curried dishes were once reserved for special occasions, but today, they're enjoyed frequently throughout India. These dishes can be chicken, beef (lamb), fish, or vegetables.

Curried dishes are typically served alongside plain white rice. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

What spices are used for Thai cooking?

Thai cuisine is well known for its diverse flavour profiles. These flavours come from unique and flavorful spices that create various delicious dishes.

Common ingredients for Thai cooking are galangal, lemongrass, kaffirlim leaves, chillies and garlic.

Each spice contributes to Thai cuisine's distinctive flavour profile. In Thai cuisine, lemongrass is commonly used in soups and stews. Galangal provides a subtle peppery flavour to dishes. Kaffir lime leaves add a zesty, citrusy fragrance to dishes. Chillies give dishes a spicy kick. Shrimp paste enhances the umami flavor of dishes. Coriander gives off a light, yet fragrant aroma. Cumin adds to dishes a rich, smokey aroma. Turmeric gives dishes a vibrant, yellow hue.

Together, these spices combine to create complex flavour profiles unique to Thai cuisine. By using a combination of spices, chefs can create dishes that are both flavorful and aromatic. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. You get more flavor if ingredients are picked in the early stages of cooking and then cooked quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These are often used.

Almond Flour vs. Almond Meal: What's the Difference?

A almond meal is a versatile almond flour alternative that can be used to bake, cook, or even make nut-free dishes.

Almond flour might also contain gluten, which can make it hard to digest. Avoid gluten-free food if you have celiac disease, or any other digestive disorder.

Almond flour isn't considered "superfood", but it is high in healthy fats, fibres, protein, vitamin E, and sodium.

Almond meal has many nutritional benefits, including magnesium, copper and zinc as well as manganese and potassium.

Almond flour is made of almonds. Almond oil is made from polyunsaturated, monounsaturated, fatty oils. Both types reduce LDL (bad) cholesterol and increase HDL ("good") cholesterol.

Almond flour is high in antioxidants including phenolics, flavonoids, and proanthocyanidins. These compounds protect against oxidative damage caused by free radicals.

An experiment published in the Journal of Agricultural Food Chemistry showed that almond flour has an equivalent antioxidant activity to that of blueberries.

Almond milk is often sold with almond flour, which has been fortified with additional nutrients.

Statistics

• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)

External Links

amazon.com

• Amazon.com. Spend less. Smile more.
• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

ncbi.nlm.nih.gov

• Development and Validation of Novel Dietary and Lifestyle Inflammation Scores - PMC
• Molecular mechanisms of curcumins suppressing effects on tumorigenesis, angiogenesis, and metastasis, focusing on NF-kB pathway - PubMed

healthline.com

• Is Pink Himalayan Salt Better Than Regular Salt?
• 10 Proven Health Benefits of Turmeric and Curcumin

pubmed.ncbi.nlm.nih.gov

• PubMed: Acute Inflammation, Metabolism and Metabolism
• PubMed: Aging and inflammation in the environment

How To

How can I store my cooking spices?

I'll show you how to store spices properly for best results. We must first understand the science behind food storage.

Keep spices out of direct sunlight as light will reduce their flavor. This is because oxygen reacts with organic compounds like those in spices to cause oxidation.

To prevent oxidation of spices, keep them in dark cupboards. If these conditions are not met, spices will quickly lose their flavour.

It is the best way to preserve spices' flavours by keeping them out of direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. Mix 2 teaspoons ground cinnamon with 1/2 cup of warm liquid and stir. Add a squeezed lemon juice and serve immediately.

You can add dried herbs and spices to soups, stews, casseroles, pasta, rice dishes, salads, and desserts. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

If you have leftover cooked vegetables, fruit, meats, poultry, fish, shellfish, eggs, cheese, bread, crackers, cookies, cakes, pies, or puddings, they can be added to your favourite recipes as snacks.

To get the best flavours from fresh herbs and spices, cut them or tear them and add them to hot foods. You can also freeze spices and herbs by placing them in muffin cups or ice trays and freezing them. Once frozen transfer to zip-top plastic bags or freezer bags.

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