Instant Pot Birria Tacos with Consomé

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Nicol

3 Pounds Chuck Roast, cut into 3 inch cubes

5 Cups Water, divided

1 Onion, halved

2 Roma Tomatoes, quartered

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)

3 Bay Leaves

8 Garlic Cloves

Pinch of Ground Cloves

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

1 Teaspoon White Vinegar

1 Teaspoon Sesame Seeds

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Cinnamon Powder

½ Teaspoon Whole Black Peppercorn

5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)

subheading: FOR SERVING:

25 to 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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