Servings: 6 servings
Calories: 410kcal
Ingredients
- 2 lb beef chuck roast cut in 3-inch cubes; sub: beef shank, boneless short rib
- 2 cups beef broth low-sodium; sub: chicken broth
- 3 dried guajillo chiles stemmed & seeded; sub: 2 pasilla chiles
- 1 dried ancho chile stemmed & seeded; sub: 2 Tbsp ancho powder
- 1/2 white onion quartered; sub: yellow onion
- 4 garlic cloves sub: 1 tsp garlic powder
- 1 tbsp apple-cider vinegar sub: red-wine vinegar
- 2 whole cloves sub: pinch ground clove
- 1 tsp Mexican oregano sub: Italian oregano + pinch marjoram
- 1 tsp ground cumin sub: smoked paprika
- Salt & pepper to taste
- 3 cups shredded Oaxaca or mozzarella cheese for 10–12 roll-ups; sub: Monterey Jack, provolone
- 1 tbsp avocado oil for skillet; sub: ghee, olive oil
- Garnish: chopped cilantro diced white onion, lime wedges; sub: radish slices, queso fresco
Instructions
- Pressure-cook the birria beef: Add beef, broth, chiles, onion, garlic, vinegar, cloves, oregano, cumin, salt, and pepper to the pressure-cooker pot. Cook on High Pressure 45 min; allow 10 min natural release, then quick-release. Strain cooking liquid into a bowl (this is your consommé). Shred beef with two forks; moisten with ½ cup consommé.
- Make cheese “tortillas”: Heat a non-stick griddle or large skillet over medium. Sprinkle ¼ cup cheese in a 5-inch circle; let melt and bubble until edges turn deep gold, about 2 min. When the surface looks mostly set but still pliable, add 2 Tbsp shredded birria to one edge; use a spatula to roll the cheese around the filling like a taquito.
- Crisp the roll-ups: Add avocado oil to the skillet. Return all roll-ups seam-side down; cook 30–45 sec per side until uniformly crispy.
- Serve with consommé: Ladle hot consommé into ramekins. Garnish roll-ups with cilantro, diced onion, and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 33g | Fat: 28g
Tried this recipe?Let us know how it was!