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madbakerThis week's Resolution Recipe: CultPot Birria.
"Serve it as cheesy birria tacos!"
2 lbs beef cheeks
1 tsp salt
1 onion, diced
2 cloves garlic (Ha! I used... more.)
2 Tbsp chipotle chiles in Adobo
2 bay leaves
1 tsp oregano
1/2 tsp ancho chili powder
1 Tbsp cumin
1/4 tsp pepper
1 cup beef broth
For the tacos:
8 corn tortillas
3/4 cup white cheese, shredded
1/2 onion, diced
2 Tbsp cilantro, minced
2 fresh limes, in wedges
Pat the beef cheeks dry with paper towels. Season them with salt and set aside.
Add the diced onion, garlic, chiles in adobo, spices, and beef stock to the CultPot. Nestle the beef cheeks in. Pressure cook for 80 minutes.
Allow to release naturally for 10 minutes, then manually release any remaining pressure. Transfer the cheeks to a bowl and shred them with two forks. (If the meat is not fork-tender, reseal the cooker and cook for another 15 minutes.) Remove the bay leaf and purée the sauce with an immersion blender.
Heat a large skillet over medium-high heat. Dip the tortillas in the consommé liquid and let them drip dry before adding them to the preheated skillet. Quickly sprinkle cheese onto the tortilla and spoon the shredded beef birria over the top. Fold the tortilla over and fry on both sides. Serve hot with a cup of the birria broth for dipping, the onion mixture, and a spritz of fresh lime juice.
What worked: It was good. We used handmade tortillas from a local place and while they were too thick to fold over in the skillet, they held up well enough to fold in hand and eat. They were better dipped in the consommé than eaten straight. I always forget how spicy the chiles in adobo are and I was glad I didn't use... more.
What didn't: I probably could have cooked the beef another 15 minutes; it wasn't quite fork-tender. The broth would have been improved with a couple Tbsp of tomato paste for added umami.
Will I make it again? Maybe, although not anytime soon.
"Serve it as cheesy birria tacos!"
2 lbs beef cheeks
1 tsp salt
1 onion, diced
2 cloves garlic (Ha! I used... more.)
2 Tbsp chipotle chiles in Adobo
2 bay leaves
1 tsp oregano
1/2 tsp ancho chili powder
1 Tbsp cumin
1/4 tsp pepper
1 cup beef broth
For the tacos:
8 corn tortillas
3/4 cup white cheese, shredded
1/2 onion, diced
2 Tbsp cilantro, minced
2 fresh limes, in wedges
Pat the beef cheeks dry with paper towels. Season them with salt and set aside.
Add the diced onion, garlic, chiles in adobo, spices, and beef stock to the CultPot. Nestle the beef cheeks in. Pressure cook for 80 minutes.
Allow to release naturally for 10 minutes, then manually release any remaining pressure. Transfer the cheeks to a bowl and shred them with two forks. (If the meat is not fork-tender, reseal the cooker and cook for another 15 minutes.) Remove the bay leaf and purée the sauce with an immersion blender.
Heat a large skillet over medium-high heat. Dip the tortillas in the consommé liquid and let them drip dry before adding them to the preheated skillet. Quickly sprinkle cheese onto the tortilla and spoon the shredded beef birria over the top. Fold the tortilla over and fry on both sides. Serve hot with a cup of the birria broth for dipping, the onion mixture, and a spritz of fresh lime juice.
What worked: It was good. We used handmade tortillas from a local place and while they were too thick to fold over in the skillet, they held up well enough to fold in hand and eat. They were better dipped in the consommé than eaten straight. I always forget how spicy the chiles in adobo are and I was glad I didn't use... more.
What didn't: I probably could have cooked the beef another 15 minutes; it wasn't quite fork-tender. The broth would have been improved with a couple Tbsp of tomato paste for added umami.
Will I make it again? Maybe, although not anytime soon.
