Eosinophilic Esophagitis Friendly Instant Pot Beef Birria
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef chuck roast, cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as avocado or vegetable oil)
For the chile sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol, stems removed
- 1 can (14 oz) diced tomatoes
- 1 medium white onion, roughly chopped
- 6 garlic cloves, peeled
- 2 cups low-sodium beef broth
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 bay leaves
- 1 tsp kosher salt, plus more to taste
For serving
- 12 corn tortillas, warmed
- 1 medium white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- 1 cup shredded oaxacan cheese or mozzarella (optional)
Can be omittedoaxacan cheese
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh.
Instructions
- 1
Pat the beef chunks dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Set the Instant Pot to Sauté (high). Add the oil and, once shimmering, sear the beef in two batches, undisturbed, for 3–4 minutes per side until deeply browned on at least two faces. Transfer the seared beef to a large bowl and set aside.
- 2
While the beef sears, place the guajillo, ancho, and árbol chiles in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable. Drain and discard the soaking water.
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