I have made this on the stove top and it is excellent, today I did it in the instant pot because it was 97° and too hot to turn on the stove, plus it was raining off and on, so smoking the huge hunk of beef was not going to work either.
This is a recipe from NYTCooking, Birria de Res. The only ingredients that may need a bit of a search are the dried pasilla peppers and the fresh poblano peppers.
This dish is relatively easy but has a bit of labor involved, searing the peppers and removing the skins, blending the sauce in a high powered blender, and letting it cook until fork tender. The recipe is clear and easily followed. I used a HUGE boneless chuck roast, about 6 lbs.
Adapting for the instant pot, I used only a 14 oz can of tomatoes and not all of the soaking liquid from the dried peppers. I "cooked" them in the microwave on paper toweling for 30 seconds then put into hot water to soften. That is a Kenji Lopez-Alt trick, and it really works.
The final product was good, but not as good as the stovetop version, I think it is the long slow cooking vs. the pressurized cooking that makes that so.
I give this recipe a 2 opposable thumbs up in its original version, and 1 thumb up for the Instant Pot version.
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