This is definitely the best birria I have ever made at home in an instant pot.
Thanks to this amazing recipe byCooking Con Claudia.
The flavors were exploding with each bite.
Image by Cooking Con Claudia via Youtube
Plus, the fall-apart meat was tender, juicy, and delicious.
This will surely be one of my favorite Mexican dishes.
Next, season it with salt all around, then set it aside.
Step 2:
Rinse your chiles and place them in a small saucepan.
Cover them with water, then place them over high heat.
you’re able to also add 2 tomatoes if you want.
Let it come to a boil.
Once boiling, drain the water and transfer the chili to a blender.
Step 3:
Make the chili sauce.
Add your spices to the blender, along with the cinnamon and two bay leaves.
Crush it all together, then add the chiles followed by garlic cloves, broth, and vinegar.
Blend everything together until smooth.
you could strain your sauce if you want.
Step 4:
check that your instant pot is off.
Add 1 tablespoon of olive oil, then press saute at the highest setting.
Once its hot, brown your meat for a couple of minutes on each side.
Step 5:
Once the meat is browned, press the cancel button on your instant pot.
Add the sauce and the remaining beef broth.
Add 2 bay leaves and terminate the instant pot.
Press the pressure cook button and set it for 55 minutes.
double-check your valve is set.
Step 6:
After 55 minutes, carefully release all the steam.
launch the instant pot and remove the meat.
Shred the meat using two forks and add to a casserole dish.
Step 7:
Grab your tortilla and dip it into the oil and fry over medium heat.
Once it forms bubbles, flip it over and add the cheese.
Place the meat on top of the cheese followed by the onion and cilantro.
Give it a couple of seconds then transfer to a plate.
