Today we are using a 3 lb Chuck Roast. Cut it into smaller chunk sized pieces and salt them heavily.

If using dried chilis, start by removing the stems and seeds from the Arbol, Ancho, and Guajillo chilis.

Toast them in a dry skillet over medium heat for about 1-2 minutes, turning frequently to avoid burning.

Once they’re fragrant, place them in a bowl and cover with hot water.

If you're using chipotle chilis in adobo sauce, skip this step ---> Let them soak for 20 minutes to soften. Drain the chilis once done.

It’s important to sear your meat and ensure you get a nice crust. This will ensure you have added texture, color, and flavor!

Season the chuck roast (or short ribs) generously with AP seasoning.

Heat a large pot or Dutch oven over medium-high heat and add a little oil.

Sear the beef on all sides until browned. This step builds a deep flavor that will permeate your birria.

In a blender or food processor, combine the softened chilis (or chipotle chilis in adobo sauce), tomato paste, brown sugar, garlic paste, and a small amount of beef stock.

Blend until smooth. This rich, aromatic paste will be the base of your Birria’s flavor.

Remove the seared beef from the pot and set aside. In the same pot, add the chopped onion and cook until softened.

Add the spice paste and cook for an additional 2 minutes, stirring constantly.

Return the beef to the pot along with the cinnamon stick, bay leaves, marjoram, thyme, cumin, chipotle chile powder, and the remaining beef stock.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the beef is tender and easily shreds.

If using an Instant Pot or Pressure Cooker, add all of the ingredients to the pressure cooker and set the device for high pressure and timer for 55 minutes.

Once the beef is tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat.

Return the shredded beef to the pot and stir to combine with the broth.

Heat the corn tortillas in a dry skillet or on a hot griddle until they are warm and pliable.

Fill each tortilla with a generous amount of shredded beef.

Top with Queso Melt or Oaxaca Shredded Cheese, and let the cheese melt slightly.

Top your tacos with freshly chopped cilantro and a squeeze of lime juice.

Serve with extra lime wedges on the side for added tang.