Makes 4 or 5
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
Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover with lid - leave 15 minutes to soften
Turn pressure cooker to ‘sear’ or ‘brown’
No pressure cooker, no problem - just follow the oven version instructions here and build into a burrito as below.
Season the beef well with salt & pepper, and sear in 2 batches in the cooker - remove to a plate and repeat with remaining beef
Add the onions with a little more oil and cook until softened, about 5 minutes
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
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
Cover, set to high pressure for 50 minutes and push start - allow steam to release by itself
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
Roll up, and put on the flattop or non-stick pan over medium heat to brown
Add some of the broth for extra deliciousness, let sizzle a bit - serve