Birria Tacos Recipe

In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.

Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.

Add the beef, tossing to brown all sides, about 2-3 minutes per side.

Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 40 minutes. Use quick release method.

Using a slotted spoon, remove the beef to a bowl and use 2 forks to shred.

Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.

Heat the grapeseed oil in a large skillet or Dutch oven. Add the dried chiles, turning and browned until softened and puffed, approximately 5-8 minutes. Using slotted spoon, remove to a bowl.

Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.

Turn off heat and allow to cool for 20 minutes.

Transfer the whole mixture to a large food processor, pulsing until a coarse mixture forms. Add the salt and give a few more pulses. Set aside at room temperature until ready to serve.

Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the beef broth and directly into the hot skillet.

Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded beef. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned.

Remove and serve with fresh cilantro, onion, lime wedges and salsa macha.

Preheat the oven to 300° F.

Heat the oil in a large Dutch oven over medium-high heat.

Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot.

Add the beef, tossing to brown all sides, about 2-3 minutes per side.

Make the sauce according to step #1 above and add sauce to the beef.

Cover and place into the oven for 3 hours, or until beef easily shreds with a fork.

Pick back up at instruction #5.