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Pressure Cooker Beef Birria Burrito
...in your mind.
Pressure Cooker Beef Birria Burrito

Pressure Cooker Beef Birria Burrito

Ingredients

  • 4 dried guajillo chiles
  • 2 dried pasilla chiles
  • 2 cups boiling beef broth (chicken is absolutely ok too)
  • 3 pounds boneless short rib
  • 1 yellow onion
  • 6 cloves garlic, minced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 2 chipotle chiles (the type in adobo sauce)
  • Kosher & pepper
  • 15 oz. can diced fire roasted tomatoes
  • 12 inch flour tortillas
  • Shredded Monterey Jack cheese
  • Guacamole, see recipe here
  • Diced white onion
  • Chopped cilantro

Directions

  1. Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover with lid - leave 15 minutes to soften
  2. Turn pressure cooker to ‘sear’ or ‘brown’
  3. No pressure cooker, no problem - just follow the oven version instructions here and build into a burrito as below.
  4. Season the beef well with salt & pepper, and sear in 2 batches in the cooker - remove to a plate and repeat with remaining beef
  5. Add the onions with a little more oil and cook until softened, about 5 minutes
  6. Mix in garlic, and when fragrant put in the vinegar, and let simmer for a couple minutes, then add the beef back in and take off the heat
  7. To the softened chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes - blend until very smooth and pour over beef in pot
  8. Cover, set to high pressure for 50 minutes and push start - allow steam to release by itself
  9. Takes some beef from the pot, chop up a little (with a little of the delicious sauce) and build burrito: warned tortilla, cheese, birria, guacamole, onion and cilanteo
  10. Roll up, and put on the flattop or non-stick pan over medium heat to brown
  11. Add some of the broth for extra deliciousness, let sizzle a bit - serve
Pressure Cooker Beef Birria Burrito

Pressure Cooker Beef Birria Burrito

Ingredients

  • 4 dried guajillo chiles
  • 2 dried pasilla chiles
  • 2 cups boiling beef broth (chicken is absolutely ok too)
  • 3 pounds boneless short rib
  • 1 yellow onion
  • 6 cloves garlic, minced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 teaspoons coriander
  • 2 chipotle chiles (the type in adobo sauce)
  • Kosher & pepper
  • 15 oz. can diced fire roasted tomatoes
  • 12 inch flour tortillas
  • Shredded Monterey Jack cheese
  • Guacamole, see recipe here
  • Diced white onion
  • Chopped cilantro

Directions

  1. Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover with lid - leave 15 minutes to soften
  2. Turn pressure cooker to ‘sear’ or ‘brown’
  3. No pressure cooker, no problem - just follow the oven version instructions here and build into a burrito as below.
  4. Season the beef well with salt & pepper, and sear in 2 batches in the cooker - remove to a plate and repeat with remaining beef
  5. Add the onions with a little more oil and cook until softened, about 5 minutes
  6. Mix in garlic, and when fragrant put in the vinegar, and let simmer for a couple minutes, then add the beef back in and take off the heat
  7. To the softened chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes - blend until very smooth and pour over beef in pot
  8. Cover, set to high pressure for 50 minutes and push start - allow steam to release by itself
  9. Takes some beef from the pot, chop up a little (with a little of the delicious sauce) and build burrito: warned tortilla, cheese, birria, guacamole, onion and cilanteo
  10. Roll up, and put on the flattop or non-stick pan over medium heat to brown
  11. Add some of the broth for extra deliciousness, let sizzle a bit - serve