Serves 1
Directions
- 1Cut the meat into big chunks.
- 2Season it with salt.
- 3Remove the stem and the seeds from the chiles.
- 4Rinse the chiles.
- 5Place them in a saucepan and cover with water.
- 6Bring the chiles to a boil and drain.
- 7Crush all the spices in your blender.
- 8Add the chiles, garlic, 3 cups of broth and vinegar.
- 9Blend everything until you have a smooth sauce.
- 10Add one tablespoon of olive oil to the instant pot.
- 11Press the saute setting.
- 12Brown the meat for a couple minutes on each side.
- 13Cancel the instant pot and throw in your sauce.
- 14Add the bay leaf and close the instant pot.
- 15Press pressure cook and set for 55 minutes.
- 16Make sure that your valve is set on sealing.
- 17Release the steam from our instant pot.
- 18Remove the meat and shred it with two forks.
- 19Get our oil ready for the tortillas.
- 20Dip a tortilla into the oil and set it on your comal on medium heat.
- 21Flip it over once it begins to blister.
- 22Add quesillo, meat, onion and cilantro.
- 23Close your taco and is ready to serve.
Ingredients
- 2.5 lbs chuck tender roast
- 4 cups beef broth
- 7 guajillos or New Mexico chile pods
- 2 pasilla
- chile de arbol
- 5 garlic cloves
- 4 bay leaves
- 0.5 inch cinnamon stick
- 2 tbsp vinegar
- 8 cloves
- 1 tbsp salt
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp whole pepper
- 0.5 tsp whole cumin
- 0.5 tsp thyme
- 0.25 tsp ground ginger
- corn tortillas
- Oaxaca or Monterey Jack cheese
- fresh chopped onion and cilantro
- drops fresh lime
- 1 serving love
Equipment
Instant Potblender
Tips
- Make sure to sear your meat.
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