Birria Quesadillas

For the Birria

Soak the Ancho and Guajillo chiles in boiling water for 20 minutes. Once cooled down, remove the seeds from the chiles. Reserve the soaking water.

Add salt and pepper to your chuck roast and sear it on a cast iron skillet or hot pan for about 2 minutes on each side. Set aside and let it rest.

in the same skillet, add the 2 tablespoons of vegetable oil, onions, tomatoes, cumin, salt, bay leaf, clove and oregano and cook until onions are transluscent

Add the garlic cloves and cook until fragrant. About 1 minute

Add the Ancho and Guajillo chiles and cook for 1 more minute

Add the chipotle chiles with adobo and 1 cup of the water that was used to soak the chile ancho and guajillo

Remove from the heat and let it cool down enough to add to your blender and blend on low speed to create a marinade. Add the vinegar and blend well

Cut the chuck roast in 5-6 chunks and add them to your instant pot

Add the blended spices and chiles and make sure to cover all the meat with the marinade

Set instant pot to high pressure and cook for 45 minutes

Once time is up, allow 10-15 minutes of natural pressure release. After that do a quick release of the remaining pressure

Remove the beef and separate from the au jus or caldo that has formed in the instant pot

Reserve the juices from cooking to dip your tortillas or add to the meat when served

Quesabirrias

Dip the corn tortillas in the beef broth that you have reserved

Add a scoop of the shredded birria and top with Oaxa cheese (or mozzarella)

Fold the tortilla in half and cook it on a skillet at medium-high heat until the cheese melts.

Serve with a side of birria consome (broth) and garnish with cilantro and onions