Birria Recipe

I have been wanting to have a birria recipe at home for a while. I was first introduced to goat birria years ago in Arizona at a restaurant called Hola Cabrita. It was so delicious, tender, and flavorful! Since moving to Texas, we have tried it at a few restaurants and enjoyed it, but we always want to make it at home to know it is made with clean ingredients!

This birria recipe was more simple to make than I imagined! The instant pot brings the cooking time down and makes it simple to make, producing a flavorful consume and tender meat. If you don’t have an instant pot, you can still make our recipe by simmering it on the stove for 2-3 hours or until the meat is tender and falls apart easily.

This recipe uses beef because that is readily available for us and also it seems to be more common for most people to eat over goat. You could also use goat meat if you prefer, but we have trouble finding that available for purchase. Perhaps one day when we raise our own goats, we can enjoy some goat birria.

We hope you enjoy our Birria Recipe if you give it a try!

Items recommended to help make our Birria Recipe:
1lb Ancho Chili Dried Peppers
1lb Guajillo Stemless Chile
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 6 Quart
Vitamix 5200 Blender, Professional-Grade, Container, Self-Cleaning 64 oz, Black/Grey
Cuisinart Mesh Strainers, 3 Pack Set

Birria Recipe

Recipe by Homestead Y’all

5.0 from 1 vote

Course: MainCuisine: MexicanDifficulty: Easy

Servings

4-6

servings

Prep time

45

minutes

Cooking time

1

hour 

15

minutes

Total time

2

hours 

This birria recipe is quick and simple to make. Eat it as tacos or quesabirria with all the toppings and consume for a delicious meal!

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 2-3 pounds 2-3 beef roast (chuck roast or brisket), cut into chunks

• 5 5 dried guajillo chillies, stemmed and seeded

• 3 3 dried ancho chillies, stemmed and seeded

• 4 cloves 4 garlic

• 1 medium 1 onion, chopped

• 1 teaspoon 1 dried oregano

• 1 teaspoon 1 ground cumin

• 1 teaspoon 1 smoked paprika

• 1/2 teaspoon 1/2 ground cloves

• 3 cups 3 beef broth

• 2 2 bay leaves

• salt and pepper to taste

• For Serving

• corn or flour tortillas

• cilantro

• onions, diced

• lime wedges

• Oaxaca cheese or Monterey Jack

Directions

• Toast the dried chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for about 20 minutes.
• In a blender, combine the soaked chilies, garlic, onion, oregano, cumin, smoked paprika, salt, and pepper.
  Blend until smooth, adding a bit of broth (from the 3 cups) if needed.
• Set the Instant Pot to Saute mode. (See Notes if you don’t have an Instant Pot)
  Sear the beef chunks.
  Pour the chili mixture over the meat.
  Stir to coat.
  Add the remaining beef broth and bay leaves to the Instant Pot.
• Close the lid and seal the valve.
  Cook on Manual High Pressure for 60 minutes.
  Allow natural release for 10-15 minutes, then manually release any remaining pressure.
  Open lid.
  
• Remove the beef and shred using two forks.
  Strain the broth/sauce for the consume.
  
• Use your birria to make tacos, quesabirria, or whatever your heart contents!

Notes

• If you don’t have an instant pot, you can still make our recipe by simmering it on the stove for 2-3 hours or until the meat is tender and falls apart easily.
• Adjust the time about 10-20 minutes more in the instant pot if you have a larger roast. Just assess and add more time if needed. The amount of consume should be still great. We had a lot of extra/leftovers consume when we were done.

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