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!
Did You Know?
Pro Tips
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.
Watch How to Make This
Mofongo Instant Pot Beef Birria Mofongo
Ingredients
Method
- 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.
- Remove excess moisture from the beef using paper towels.
- Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.
- 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.
- Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.
- 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.
- 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.
- Simmer and Blend:Add beef stock and tomato paste. Simmer for 10 minutes.Turn off the Instant Pot and blend the sauce until smooth.
- Add beef stock and tomato paste. Simmer for 10 minutes.
- Turn off the Instant Pot and blend the sauce until smooth.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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