Birria Potato Dumplings takes Beef and Potatoes to an elevated level. Tender Beef stewed a rich broth full of Chiles, Onions, Garlic and warm Spices. Served along side pillowy Potato Dumplings that just melt in your mouth.

Birria is meat that is marinated in an adobo of a variety of dried Chiles, vinegar, garlic and spices. Originated in Mexico and is prepared with variations including Goat, Lamb, Beef or Chicken. Spices such as Cumin, Cinnamon, Bay Leaves & Thyme provide warmth and depth during the cooking process. Birria has hit the world of cooking. Providing stewed and braised variations as well as the common Quesabirria many restaurants today. Served with a Consomé using the broth for dipping. Birria spice level ranges from mild to heat infused by choosing Chile’s that work for you.

I came across a simple Potato Dumpling using just Mashed Potatoes and Cornstarch. While some recipes call for Egg as a binder, this one does not. With an added pinch of Salt & Pepper into the mixture and a quick pan sear with the broth from the Birria, these Potato Dumplings just melt right into your mouth.

Adapting this Birria recipe to prepare in my Instant Pot. No need to spend hours simmering or braising meat to achieve complete tenderness when you can have it in less than 45 minutes from start to finish. Creating the Potato Dumplings during the cooking process takes no more than 20 minutes from start to finish. Put them together and you have delicious Birria Potato Dumplings for dinner. The depth in flavor is just as good as spending hours braising and no one needs to know the simplicity to takes to recreate this recipe. Give this recipe a try in your Instant Pot and I promise you the results will be worth it.

Birria Potato Dumplings

Mildly spiced Birria Beef and Potato Dumplings served in a rich Tomato & Chile inspired broth.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Equipment

  • Instant Pot
  • Cutting Board
  • Bowl
  • Knife
  • Skillet
  • Pot

Ingredients
  

Protein

  • 3 lbs Beef Chuck Roast Cut into sections.

Produce

  • 1 Yellow Onion Sliced.
  • 6 Garlic Cloves Minced.
  • 6 Dried California Chile Peppers Stems cut, seeds removed and chopped into small pieces.
  • 3 Dried Ancho Chile Peppers Stems cut, seeds removed and chopped into small pieces.
  • 2 Dried Chile de Arbol Stems cut, seeds removed and chopped into small pieces.
  • Cilantro Chopped, Garnish.
  • Red Onions Diced, Garnish.

Pantry

  • 6 oz Tomato Sauce
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Mushroom Soy Sauce Can substitute for regular Soy Sauce.
  • 2 cups Chicken or Beef Broth

Seasonings

  • 1 tbsp Garlic Herb Seasoning
  • 1 tbsp Onion Powder
  • 1 tbsp Adobo
  • 1 tbsp Italian Seasoning Blend
  • 1 tsp Cumin
  • 1/2 Cinnamon Stick

Oil

  • Vegetable Oil

Potato Dumplings

  • 4 Potatoes Peeled and diced.
  • 1/2 cup Cornstarch
  • Salt To Taste
  • Black Pepper To Taste

Instructions
 

Preparation

  • On your Instant Pot, turn on the Sauté function.
  • Add Chopped Chile Peppers into Instant Pot. Toast Chile's stirring consistently for 2 minutes. Do not cook longer as it will turn bitter.

Beef

  • Using same Sauté function. Drizzle Oil to coat bottom of pot. Add Beef cuts, Garlic Herb Seasoning, Onion Powder, Adobo, Italian Seasoning and Cumin. Stir to incorporate ingredients. Brown Beef on all sides for 5-7 minutes. Remove and set aside.
  • Add another drizzle of Oil and sliced Onions into Instant Pot and continue using the Sauté function to cooking the Onions for 3 minutes.
  • Add minced Garlic, Tomato Sauce, Soy Sauce, Apple Cider Vinegar, Cinnamon Stick and 2 cups of Broth. Stir being sure to scrape up the bits on the bottom for added flavor. Simmer for 2 minutes and turn off Instant Pot.
  • Put toasted Chile's into the Broth and stir being sure to push down into sauce.
  • Nestle the Beef into the Broth.
  • Seal Instant Pot and turn on the Pressure Cook Function. Set for 40 minutes. Once cooking time complete, let it release pressure completely before opening. Once released, open and stir. Remove Beef and place into a Bowl and shred. Remove the Cinnamon stick. Using a Blender or Hand Immersion Blender, blend the sauce up to create a smooth consistency. Return meat back into sauce.

Potato Dumplings

  • Cook Potatoes in boiling water until fork tender. Drain and place in bowl.
  • Bring a pot of water to a rapid boil.
  • Add Cornstarch into bowl with Potatoes and a pinch of Salt & Pepper. Mashed together. Using her hands, roll into bite size dumplings.
  • Drop Dumplings into boiling water. Once they are floating, they are done. Remove and drop into a bowl with cold water to stop the cooking process.

Birria Potato Dumplings

  • Heat Skillet up on medium/high. Add a little of the Birria sauce into Skillet. Place Dumplings into sauce and let it cook together for 5-7 minutes being sure to stir to coat Dumplings completely.
  • Place Dumplings onto plate and top off with Birria Beef and additional sauce. Garnish with Red Onions & Cilantro and enjoy.
Keyword Beef, Birria, Chili Peppers, Instant Pot, Potato Dumplings