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Quick Beef Birria-Style Stew with consommé

Quick Beef Birria-Style Stew

When you're craving the deep, chile-forward magic of traditional birria but only have an hour, let the pressure cooker ride to the rescue.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 1 1/2 lb beef chuck roast cut 1-inch; sub: beef cheek or brisket point
  • 3 pods dried guajillo chiles sub: New Mexico red
  • 2 pods dried ancho chiles sub: pasilla
  • 2 cups beef broth sub: bone broth for extra collagen
  • 1/2 medium white onion quartered; sub: yellow onion
  • 3 garlic cloves sub: 1 tsp garlic powder
  • 1 tbsp apple-cider vinegar sub: red wine vinegar
  • 1 tbsp avocado oil sub: beef tallow
  • 1 tsp ground cumin sub: smoked paprika blend
  • 1 tsp Mexican oregano sub: Italian oregano
  • 1/8 tsp ground cloves (skip if unavailable)
  • 1 bay leaf
  • Salt & pepper to taste
  • Garnish: cilantro radish slices, lime wedges as desired

Instructions

  • Sear the beef: Set Instant Pot to Sauté / High. Heat oil, season beef with salt & pepper, and brown in batches until golden (about 4 min).
  • Blend the chile sauce: While beef browns, toast chiles in a dry skillet 30 sec each side; remove stems/seeds and steep in 1 cup hot broth 5 min. Blend soaked chiles with onion, garlic, vinegar, cumin, oregano, cloves, and remaining broth until smooth.
  • Deglaze & pressure-cook: Pour chile sauce over browned beef, scraping up browned bits. Add bay leaf. Lock lid; cook Manual / High Pressure – 30 min with 10-min natural release.
  • Finish & serve: Discard bay leaf, taste for salt. If you like it richer, reduce on Sauté 5 min. Ladle into bowls; top with cilantro, radish, and lime.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 26g | Fat: 22g | Fiber: 1g
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