Keto Instant Pot Beef Birria Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.7/5
(1655 reviews)
Keto Instant Pot Beef Birria
Zylo Recipes

Description

Imagine a richly flavored, deeply satisfying dish where tender beef, infused with the smoky essence of charred vegetables and the gentle heat of toasted spices, takes center stage. This culinary creation begins with humble cuts of beef, transformed through slow cooking into succulent, melt-in-your-mouth morsels. The magic lies in the sauce, a complex tapestry of flavors woven together from charred onions, garlic, and ripe tomatoes.

These foundational ingredients are slow-cooked to coax out their natural sweetness and umami, creating a depth of flavor that is both comforting and intriguing. The aromatic heart of the dish comes from a carefully selected blend of toasted spices. These spices, gently warmed to release their essential oils, add layers of complexity and warmth to the sauce.

Dried peppers, known for their fruity and earthy notes, contribute a subtle smokiness and a gentle, lingering heat that awakens the palate. The result is a sauce that is both bold and balanced, with a depth of flavor that lingers long after the last bite. This versatile dish offers a delightful culinary adventure.

It can be enjoyed as a hearty and flavorful soup, garnished with freshly diced onions and fragrant cilantro for a burst of freshness. Alternatively, the tender beef can be served as a delectable filling for warm tortillas, topped with your favorite salsa for an added kick. Whether you choose to savor it as a soup or as a filling, this dish is a celebration of flavor and texture.

The tender beef, the rich and complex sauce, and the fresh toppings create a symphony of sensations that will leave you feeling satisfied and nourished. It's a perfect meal for a cozy night in or a gathering with friends, offering a taste of comfort and a culinary experience to remember.

Preparation Time

Prep Time
20 min
Cook Time
45 min
Total Time
1 h 5 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
45 g

C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 12 g

Cholestrol 120 mg
Sodium 700 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Ancho Peppers, Dried
    Ancho Peppers, Dried
    2 each
    2.
    Pasilla Peppers, Dried
    Pasilla Peppers, Dried
    2 each
    3.
    White Onion
    White Onion
    1 small
    4.
    Cherry Tomato
    Cherry Tomato
    12 cherry
    5.
    Garlic
    Garlic
    8 clove
    6.
    Cumin, Seed
    Cumin, Seed
    1 tablespoon, whole pieces
    7.
    Cinnamon Stick Whole
    Cinnamon Stick Whole
    1 x 1 stick
    8.
    Marjoram, Dried
    Marjoram, Dried
    1 teaspoon
    9.
    Chipotle Chili Powder by Morton & Bassett
    Chipotle Chili Powder by Morton & Bassett
    1 tsp
    10.
    Whole Black Peppercorns by Tone's
    Whole Black Peppercorns by Tone's
    1 tsp
    11.
    Bay Leaf
    Bay Leaf
    1 teaspoon
    12.
    Parsley, Dried
    Parsley, Dried
    1 teaspoon
    13.
    Roast Beef, Top Round, Visible Fat Eaten
    Roast Beef, Top Round, Visible Fat Eaten
    3 pound
    14.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2-½ tsp
    15.
    Apple Cider Vinegar
    Apple Cider Vinegar
    2 tablespoon

Instructions

    1.
    Remove the seeds and stems from the dried chilies. Place them in a small dry pan over medium-high heat. Turn them occasionally and cook until the chilies start to puff up. Remove chilies to a medium sized mixing bowl.
    2.
    Slice the onion into strips and place those and whole cherry tomatoes and whole garlic cloves into the dry pan as well. Char the items on all sides and remove to the mixing bowl with the dried chilies.
    3.
    Toast all the spices together until fragrant and add to the same mixing bowl.
    4.
    Add 2 cups of boiling water to the mixing bowl and allow chilies to hydrate for 5 minutes. Push them down into the water to make sure they are submerged.
    5.
    In the meantime, cube the beef into large pieces, about 2 x 2 pieces and place in the bottom of an instant pot. Add the salt.
    6.
    Puree the dried chilies and spices together with a stick blender. If eating this dish as a soup, strain this mixture before adding to the beef. Pour onto the beef.
    7.
    Set the pressure cooker on high and cook for 45 minutes. Then allow for natural release. Once the steam has released add the apple cider vinegar and taste. Add more salt to your liking.