Pressure Cooker Beef Birria Tacos

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• 4 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 1 can fire-roasted tomatoes (14 oz)
• 1 onion (quartered)
• 4 cloves garlic
• 2 cup beef broth
• 1 tsp cumin
• 1/2 tsp cloves
• 1 tsp oregano
• 2 tbsp apple cider vinegar
• salt and pepper, to taste
• corn tortillas
• mozzarella or Oaxaca cheese
• white onion, cilantro, and lime wedges for serving

Steps

1. 1

   Toast dried chiles in a dry skillet for 1 minute per side. Cover with hot water and soak 15 minutes.

2. 2

   Blend soaked chiles, fire-roasted tomatoes, onion, garlic, cumin, cloves, oregano, vinegar, and 1/2 cup broth until smooth.

3. 3

   Season beef with salt and pepper. Place in the pressure cooker and pour the chile sauce and remaining broth over the top.

4. 4

   Lock lid and cook on high pressure for 45 minutes. Natural release for 15 minutes.

5. 5

   Remove beef and shred with forks. Strain the consommé and skim fat.

6. 6

   Dip corn tortillas in the warm consommé, fill with shredded beef and cheese, and pan-fry until crispy. Serve with a bowl of consommé for dipping, topped with onion, cilantro, and lime.