Birria tacos

Ingredients

2 lbs chuck roast

1 white onion

5 cloves of garlic

3 Canned Chile in adobo sauce

1tbsp tomato paste

4 guajilo peppers

2 arbol peppers

1 bay leaf

1 cinnamon stick

1 tbsp cumin

1 quart beef stock

For assembly

Yellow corn tortillas

Fine diced white onion

Chopped cilantro

Oaxa cheese (mozzarella also works)

Procedure

1.Cut your chuck roast into 3-4 inch cubes then season generously with salt and pepper

2.In a skillet over high heat sear both sides of your beef until it is golden brown(do not cook fully)

3. Remove the beef from the pan and add to your pressure cooker pot

4.Slightly char your onions and garlic in the pan you seared the beef in then add to the pot

5.In the pressure cooker pot add your peppers, cinnamon stick, cumin, bay leaf and beef stock

6.Pressure cook your beef for 45 minutes

7.Remove the peppers, onions, and garlic from the pot and puree in a blender with 1 up of the broth then return the puree to the pot

8.Shred beef with a fork and pressure cook for another 30 minutes

9. To assemble the tacos start by heating a skillet over medium-high heat

10.Dunk your tortillas into the broth from the beef and add to the skillet followed by your cheese, beef, onion, and cilantro

11.Cook until golden brown and crispy then serve and enjoy