Pressure cooker birria from Chicano Eats: Recipes from My Mexican-American Kitchen (page 143) by Esteban Castillo

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My mom's pork refried beans (Mi mamá’s frijoles puercos); Red rice (Arroz rojo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashley_84p4kf on December 12, 2025

    I’ve made this twice. The first time I worried I’d messed it up, but the second time through was just as flavorless. Using beef broth instead of water would likely help.

  • Melissa_427 on July 01, 2022

    Made this for a brunch and served with soft boiled eggs and jalapeno cornbread muffins - so incredibly tasty! My roast may have been a little bit small, so I didn't add all 8 cups of water. Also, didn't have the guallio peppers so substituted a dried new Mexican pepper, will try again when I restock dried peppers.

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