So, for authentic recipe, go to link 😉 ⤵️

https://www.mexicoinmykitchen.com/beef-birria-recipe

I, on the other hand, do it slightly different. First, I sear seasoned meat. Also, rather than vinegar as my acid, I squeeze in juice of one orange and juice of one lime 🍊🍈 or lemon, depending on what I have. I put the chile pods (usually 3 different kinds), tomato, onion, chipotle with a little adobo sauce, broth, and seasonings all in pressure cooker (instant pot) for 55 minutes, depending on size of roast. I do add a pinch of brown sugar (or two 😜) just because we like how it balances the flavors out. I shred meat in my slow cooker and use immersion blender in the liquid, pour it over meat. And yes, I always dirty both pressure cooker and slow cooker 🤭 because I like serving from original slow cooker due to height and shape. Plus, I can leave it on the warm setting. My pressure cooker is too big and deep to serve from. My family prefers the little street taco size flour tortillas. I like both flour and corn tortillas, but the little flour ones are easy, and everyone likes it. We just warm tortillas and 💥  🤷‍♀️ We then use tongs for the meat and a ladle for broth. DELICIOUS! 😋

Hmmm… 🤔 which fat? I cook with the words “Salt, Fat, Acid, Heat” in my head. I went with beef tallow to sear beef roast.

Flip beef over in pressure cooker to mix broth and seasoning.

https://www.mexicoinmykitchen.com/beef-birria-recipe/