Go Back
–+ servings
beef birria plated with fideo
Print

Birria Fideos

When beef birria and fideo came together for one delicious dinner date!
Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Pressure Cooker Times to Come up to temperature and to cool down 40 minutes
Total Time 3 hours
Servings 8 Servings

Equipment

  • Large Pressure Cooker 8 quarts
  • Blender
  • Large sauté pan

Ingredients

Pressure Cooker Birria

  • 5 lbs chuck roast, sliced into chunks
  • Salt
  • Pepper
  • 1/4 cup Avocado oil
  • 8-9 chile guajillo or California, 74 gr stems and seeds removed. If the chiles look dirty, rinse them in cool water
  • 5 chile morita
  • 1 large white onion, 347 gr roughly sliced
  • 10 Cloves of garlic, 59 gr
  • 1 large roma tomato, 96 gr
  • 2 inch piece of fresh ginger, peeled
  • 1 1/2 inches Mexican cinnamon stick
  • 4-5 whole cloves
  • 1 tsp peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 3 bay leaves
  • 5 liters water

Fideos

  • 7 oz fideo pasta
  • 3/4 c onion, finely diced
  • 2 cloves of garlic, minced
  • 1 serrano pepper, left whole
  • 6 c consommé from cooked birria
  • Salt, to taste

Garnish

  • Cilantro, finely chopped
  • Onion, finely diced
  • Queso freco, crumbled
  • Lime wedges
  • Salsa Macha

Instructions

Pressure Cooker Birria

  • After slicing the beef, season on all sides lightly with salt and pepper. Set it aside to come up to room temperature while you prep the adobo.
  • In a large pot or deep skillet, at medium heat, add 3 tablespoons of avocado oil. Add the dried chiles and and let them heat up with the oil. After a few minutes, they should sizzle and become lightly aromatic. Toss the chiles around for the next 60-90 seconds. Remove them from the pot.
  • In that same pot, add the onions, garlic and tomato. Sauté, stirring often for 6 minutes. Add the ginger, cinnamon, cloves, peppercorns, cumin seeds, thyme, marjoram and bay leaves. Sauté for 30-40 seconds. Pour in 1 liter of water. Bring up to a simmer and cook for 5 minutes. Remove from the heat and set aside.
  • In the pot of the pressure cooker, preheat 1/4 cup of oil at medium heat for 3-4 minutes. When ready, sear the seasoned beef, making sure not to overcrowd the pot. Sear in batches if needed.
  • While the beef is searing, transfer the adobo ingredients with all of the liquid to the blender jar. Season with 1 1/2 teaspoons of salt. Secure the lid. Blend on high until very smooth. Taste for salt. If using a power blender, no need to strain the adobo. If not, strain through a fine wire mesh strainer into a bowl.
  • With all the seared beef in the pressure cooker, pour in 4 liters of water. Stir well to combine. Let it come up to a simmer or until the foam rises to the top. Remove the foam. Pour in the adobo. Stir well to combine. Secure and lock the lid. Cook at medium/high heat until the safety valve lock and the cooker begins to release a fast, steady stream of steam. At this time, turn the heat down to slightly below medium. Set the timer for 1 hour.
  • Once the timer goes off, carefully remove the pressure cooker from the heat. Let it sit until safety valve unlocks. When ready remove the lid. Stir lightly. Reserve 6 cups of the consommé to prepare the fideo. Keep the beef with remaining consommé warm on lowest heat.

Fideo

  • To a deep skillet or pot heat 3 tablespoons of oil to medium heat. Add the fideo pasta. When it begins to sizzle begin to stir it every 1 minute or two. The fideo will begin to toast, so more frequent stirring so it doesn't burn. If it's turning dark too fast, reduce the heat.
  • When mostly toasted, add the onions and sauté for 2 minutes. Add the garlic and serrano pepper and sauté for one more minute. Pour in the 6 cups of the birria consommé. Stir gently. Taste for salt. Reduce the heat to medium low. Cover and cook just until the fideo is cooked through. Check after nine minutes.
  • Add some fideo to shallow bowls with some of the beef. Garnish with onions, cilantro, queso fresco, lime and salsa macha. Warm tortillas on the side. Enjoy!
  • The longer the fideo sits, the more it will absorb the liquid. Reserve any remaining consommé to add to the fideo if you have leftovers. Store cool birria in a storage container refrigerated for 5 days. Great for quesabirria tacos too!

Notes

To ensure there is plenty of consommé for the fideo if you like it extra soupy, add 4 more cups of water to the pressure cooker before cooking the birria. Or you can add extra broth to the fideo when you add the 6 cups of consommé.