if you don't have the big instapot, you'll probably need to do some math to figure out how to portion correctly
Recipe adapted from: https://www.keyingredient.com/recipes/1290805032/birria-de-borrego-mexican-lamb-stew/
Ingredients:
approx 2 pounds of lean meat (lamb or beef)
approx 1 1/2 to 2 pounds of fatty meat (lamb or beef or chicken thighs)
1-2 packets of goya sazon
2 Ancho chillies
2 Chipotle chillies
3 Guajillo chillies
1 onion
6 whole cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon dried oregano
2 sprigs fresh marjoram
1 sprig fresh thyme
salt and pepperÂ
Garnish:
Pico
Cilantro
1 bunch coriander, leaves picked, finely chopped
Radish
Process:
Saute mode on instapot
Thick cut your onions
Cube meat
Saute onions till caramelized in light amount of oil
Add meat
Saute till everything good and browned, go the full 30 minutes of saute mode if necessary, go prep the rest of the stuff but come stir things occasionally
While saute'ing prep all the rest of ingredients
- destem and seed peppers
- peel garlic and thick slice
Assemble all ingredients into basically a spice dump in a bowl
By the time you finish this round of prep your saute time might be finished
Fill up instapot or pressure cooker to 2/3rds line with water
Set it to meat stew mode
Go full cooking cycle and let naturally depressurize
Strain liquid from solids
Separate proteins from other solids
Discard any bones
Shred meat
Add veggie solids back to the broth and blend till smooth, or discard if you like the broth more liquidy