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Birria Quesa Tacos with Consomé

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For Beef – 3 lb chuck roast – salt & pepper For The Tacos – corn tortillas – mozzarella cheese – 1 bunch of cilantro – 1/2 onion diced – lime wedged or quartered – jalapeno sliced

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For The Chili Mixture – 4 guajillo chilis – 3 ancho chilis – 2 pasilla chilis – 8 chile de árbol – 1 carrot chopped – 1 onion quartered – 6 cloves of garlic – 1 inch of ginger – 2 chipotles in adobo – 1 tbsp adobo sauce – 1 tbsp worcestershire sauce – 1/4 cup apple cider vinegar – 1 tsp cumin – 1 tsp dried oregano – 1 tsp dried thyme – 1/2 tsp smoked paprika – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/2 tsp pepper – 1/2 tsp salt – 1/4 tsp cinnamon – water

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Cut the chuck roast in chunks which will make searing easier later on. Season with salt & pepper and set aside.

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Add onion, carrot, ginger, garlic, and chilis into a pot and cover with water. Bring to a boil over medium heat and cook uncovered for 15 minutes. Drain bitter liquid from the veggies.

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Add the veggies, seasoning, apple cider vinegar, worcestershire sauce, and 2 cups or water to a blender. Blend until smooth.

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On the sauté function of the multi cooker, sear the beef on all sides for 2-3 minutes. Sear in batches depending on how many pieces you have.

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Add all of the beef back to the pot along with chili mixture and 3 cups of water. Cook on HIGH pressure for 45 minutes with a natural release after for about 30 minutes.

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After pressure is released open the pot and remove the beef into a large bowl. Using 2 forks shred the beef into small pieces.

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In a hot non stick skillet over medium heat add 1 tbsp vegetable oil and 3 tbsp consomé. Add 3 tortillas to the pan and swirl them around to coat.

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Brush tops of the tortillas with consomé and then add a layer of cheese to cover. Add shredded beef to half of the tortilla and then fold them in half. Fry until desired crispness.

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For full recipe and helpful tips click the link below!