Broth Step 1

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3 Tablespoons Vegetable Oil

6 New Mexico Chile Pods, stem and seeds removed

5 Guajillo Chile Pods, stem and seeds removed

1 Pasilla Chile Pod, stem and seeds removed

3 Chile de Árbol, stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)

1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)

1 Teaspoon Sesame Seeds

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Broth Step 2

3 Cups water

1 Teaspoon White Vinegar

2 Roma Tomatoes, quartered

8 Garlic Cloves

Pinch of Ground Cloves

Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Ground Cinnamon

½ Teaspoon Ground Black Pepper

5 Teaspoons Coarse Kosher Salt

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Birria

3 Pounds Chuck Roast, cut into 3 inch cubes

2 Cups Water

1 Onion, halved

3 Bay Leaves

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FOR SERVING

25-30 Corn Tortillas

Oaxaca Cheese, shredded (or substitute with Monterey Jack)

Vegetable Oil for frying

1 Bunch Cilantro, chopped

1 Onion, diced

Lime wedges

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1. Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly.

2. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt.

3. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid.

4. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

5. Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes.

6. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid.

7. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

8. Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco).

9. Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco.

10. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos.

11. Garnish with plenty of chopped cilantro and diced onions.

12. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping.

For any leftovers, a serving suggestion is to add additional beef broth and make birria ramen