Name: Birria Tacos
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 5 lb Beef chuck roast; 2 Yellow onion, chopped; 6-8 clove Garlic, minced; 2 tbsp Dried oregano; 2 tsp Ground cumin; 2 tsp Chili powder; 1 tsp Salt; 1/2 tsp Black pepper; 6-8 cup Beef broth; 1 tbsp Tomato paste; 4-6 Dried guajillo, ancho, and chile de arbol chilies, stems and seeds removed; White corn tortillas; Oaxaca cheese, shredded; Monterey Jack cheese, shredded; Cilantro, chopped, optional; Onion, diced, optional; Lime, wedges, optional

Method

6 steps. Tap one to mark it done.

Place the beef chuck roast, chopped onion, garlic, dried oregano, ground cumin, chili powder, salt, black pepper, beef broth, tomato paste, and dried chilies inside a pressure cooker.
Secure the pressure cooker lid and select the high pressure setting. Cook the mixture for 60 minutes.
After the cooking cycle ends, let the pressure vent naturally for roughly 15 minutes, then open the manual valve to let out any leftover steam.
Gently lift the meat from the pot and pull it apart with two forks. Pour the remaining broth through a strainer to create the dipping consome.
Warm a skillet over medium-high heat. Coat the white corn tortillas by dipping them into the consome, then sear them briefly on both sides in the pan.
Add the shredded beef along with the mixed Oaxaca cheese and Monterey Jack cheese to each tortilla. Add optional cilantro, diced onion, and lime juice if desired, then fold the tortillas over and fry them until they turn crispy.