Mofongo Instant Pot Beef Birria Mofongo

This Mofongo Instant Pot Beef Birria Mofongo is tender, savory, and full of bold flavors. It's the kind of recipe that makes any dinner feel special without requiring hours in the kitchen. Simple ingredients, amazing results — let's get cooking!

About This Recipe

Here's something that'll blow your mind: when you combine plantains and beef in this dish, you're creating a complete amino acid profile that rivals any protein powder. The plantains in mofongo contain lysine, which beef is low in, while the beef provides methionine that plantains lack. This is why our abuelas always paired these ingredients – they instinctively knew this combination would keep the family strong. But here's the kicker: pressure cooking the birria actually increases the bioavailability of the beef's B-vitamins by up to 25%, while the plantain's resistant starch becomes easier to digest. When you mash those plantains with the birria broth, you're not just making comfort food – you're creating a nutritional powerhouse that delivers sustained energy without the blood sugar spike you'd get from regular plantains. This is Dominican nutrition science at its finest, passed down through generations of mamás who knew good food heals the soul and the body.

Ingredients for Mofongo Instant Pot Beef Birria Mofongo

• 2 lb boneless chuck roast
• 2 beef short ribs
• 2 lb oxtail
• 8 wide chilies
• 5 guajillo chilies
• 2.5 cups beef stock
• 1 cinnamon stick
• 4 bay leaves
• 1 tablespoon coriander
• 1 tablespoon black peppercorn
• 1 tablespoon tomato paste
• 1 large onion — chopped
• 10 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon ginger — minced
• 2 tablespoon vinegar
• 2 tablespoon vegetable oil
• Salt to taste

How to Make Mofongo Instant Pot Beef Birria Mofongo

1. Prepare the Beef:Remove excess moisture from the beef using paper towels.Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.
2. Remove excess moisture from the beef using paper towels.
3. Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.
4. Sear the Beef:Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.
5. Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.
6. Prepare the Adobo Sauce:With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).Sauté for a few minutes until the onion becomes translucent.Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.
7. With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).
8. Sauté for a few minutes until the onion becomes translucent.
9. Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.
10. Simmer and Blend:Add beef stock and tomato paste. Simmer for 10 minutes.Turn off the Instant Pot and blend the sauce until smooth.
11. Add beef stock and tomato paste. Simmer for 10 minutes.
12. Turn off the Instant Pot and blend the sauce until smooth.
13. Cook the Beef:Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.After cooking, quick release the pressure (using a towel to cover the valve).
14. Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.
15. After cooking, quick release the pressure (using a towel to cover the valve).
16. Shred the Beef:Remove the beef and bones. Shred the beef using two forks and set aside.Use a fat separator to strain the consomme and set it aside for serving.
17. Remove the beef and bones. Shred the beef using two forks and set aside.
18. Use a fat separator to strain the consomme and set it aside for serving.
19. Prepare the Mofongo:Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.Slice the plantains into 1-inch pieces.Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.
20. Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.
21. Slice the plantains into 1-inch pieces.
22. Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.
23. Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.
24. Assemble and Serve:Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.
25. Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.
26. Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.

What to Serve With Mofongo Instant Pot Beef Birria Mofongo

The rich, savory birria broth deserves something bright to cut through all that deliciousness. My Curtido Dominicano brings the perfect acidic punch with pickled cabbage and jalapeños that'll wake up your palate between bites. Trust me, this tangy contrast is what takes the whole meal from good to unforgettable.

Nothing beats ice-cold Presidente beer with mofongo – it's practically law in the DR! The crisp, clean finish cleanses your palate after each hearty bite of beef and plantain. Plus, there's something magical about that first sip of cold beer cutting through the warm spices and tender meat.

For a traditional finish, serve small cups of strong Dominican coffee alongside fresh fruit like mango or pineapple. The bitter coffee balances the rich meal perfectly, while sweet tropical fruit refreshes your mouth. It's how abuela always ended Sunday dinners, and honestly, she knew what she was doing.

Frequently Asked Questions

1. What is birria mofongo?

A fusion dish combining Puerto Rican mofongo (fried and mashed green plantains with garlic) topped with Mexican birria (slow-cooked chili-spiced shredded beef) and its rich consomme.

2. Can I make the birria in an Instant Pot?

Yes — pressure cook chuck roast with the dried chili sauce on high for 45-50 minutes with natural release. The result is fall-apart tender beef in a fraction of the traditional braising time.

3. What dried chiles are used for the birria?

Guajillo chiles for red color and mild sweetness, ancho chiles for smoky depth, and chile de arbol for heat. Toast them in a dry skillet before rehydrating for the most complex flavor.

4. How do I make mofongo?

Fry green plantain rounds at 350 degrees until golden, then mash in a pilon (mortar) with garlic, olive oil, and chicharron (pork cracklings). Shape into a dome on the plate.

5. What plantains should I use?

Green, unripe plantains only — they should be firm with bright green skin and no yellow spots. Ripe plantains are too sweet and soft for mofongo.

6. What is the consomme for?

The birria consomme (the rich, chili-infused braising liquid) is spooned over and around the mofongo. Dipping each bite of crispy mofongo into the consomme is the best part.

7. Can I make components ahead of time?

The birria actually tastes better made a day ahead. Make the mofongo fresh when serving — the fried plantains get hard and dense when cooled and reheated.

8. What cheese goes with birria mofongo?

Oaxaca cheese or mozzarella melted over the birria adds stretchy, gooey richness. Some versions stuff the cheese inside the mofongo dome for a surprise melty center.

9. What garnishes finish this dish?

Fresh cilantro, diced white onion, a squeeze of lime, sliced radishes, and a drizzle of the warm consomme complete the presentation. Pickled red onions are an excellent addition.

10. Is this dish spicy?

The birria has moderate heat from the dried chiles that builds slowly. The mild, starchy mofongo balances the spice. Adjust the chile de arbol amount to control heat level.

Mofongo Instant Pot Beef Birria Mofongo Video

Mofongo Instant Pot Beef Birria Mofongo

Beef Birria (or Birria de Res) is a flavorful Mexican dish made with slow-cooked beef, often served with a rich consommé. It features a mix of dried chilies, spices, and beef that is simmered until tender, perfect for serving with tortillas or other sides like mofongo.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 day d 9 hours hrs 50 minutes mins

Servings: 1 servings

Calories: 430

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lb boneless chuck roast
• 2 beef short ribs
• 2 lb oxtail
• 8 wide chilies
• 5 guajillo chilies
• 2.5 cups beef stock
• 1 cinnamon stick
• 4 bay leaves
• 1 tablespoon coriander
• 1 tablespoon black peppercorn
• 1 tablespoon tomato paste
• 1 large onion chopped
• 10 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon ginger minced
• 2 tablespoon vinegar
• 2 tablespoon vegetable oil
• Salt to taste

Method

 

1. Prepare the Beef:Remove excess moisture from the beef using paper towels.Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.
2. Remove excess moisture from the beef using paper towels.
3. Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.
4. Sear the Beef:Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.
5. Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.
6. Prepare the Adobo Sauce:With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).Sauté for a few minutes until the onion becomes translucent.Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.
7. With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).
8. Sauté for a few minutes until the onion becomes translucent.
9. Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.
10. Simmer and Blend:Add beef stock and tomato paste. Simmer for 10 minutes.Turn off the Instant Pot and blend the sauce until smooth.
11. Add beef stock and tomato paste. Simmer for 10 minutes.
12. Turn off the Instant Pot and blend the sauce until smooth.
13. Cook the Beef:Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.After cooking, quick release the pressure (using a towel to cover the valve).
14. Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.
15. After cooking, quick release the pressure (using a towel to cover the valve).
16. Shred the Beef:Remove the beef and bones. Shred the beef using two forks and set aside.Use a fat separator to strain the consomme and set it aside for serving.
17. Remove the beef and bones. Shred the beef using two forks and set aside.
18. Use a fat separator to strain the consomme and set it aside for serving.
19. Prepare the Mofongo:Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.Slice the plantains into 1-inch pieces.Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.
20. Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.
21. Slice the plantains into 1-inch pieces.
22. Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.
23. Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.
24. Assemble and Serve:Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.
25. Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.
26. Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 27gFat: 21gSaturated Fat: 7gSodium: 629mgFiber: 4gSugar: 5g

Notes

Pro Tips:
Use green plantains that still have some give when pressed – rock-hard ones won't absorb the birria broth properly, and overly soft ones will turn mushy under pressure instead of holding that perfect mofongo texture we're after.

After years of making this, I've learned to reserve a full cup of the birria cooking liquid before pressure cooking – the concentrated flavors you get from this first extraction create a richer mofongo base than using the diluted broth later.

Toast your garlic and chicharrón in the Instant Pot using sauté mode before adding other ingredients – this Dominican technique builds a deeper flavor foundation that infuses every grain of the finished mofongo with authentic sabor.

Choose chuck roast over short ribs for this fusion dish because the chuck's higher collagen content breaks down perfectly under pressure, creating that silky birria texture that penetrates the plantain without overwhelming its delicate flavor profile.

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Filed Under

Beef · Dominican

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