Directions
- 1In the instapot, sauté 4 tbs of oil with 6 Guajillo chiles, 6 California chiles, 2 pasilla ancho chiles, and 4 árbol chiles for a couple of minutes.
- 2Add 2 tsp cumin, 1/2 tsp clove, 1/4 tsp cinnamon, 1 tsp thyme, 2 tsp oregano, 2 tsp black peppercorn, and 3 tbs beef bouillon to the instapot.
- 3Add 3 cups of water, 3 tomatoes, 1 whole onion, and 10 cloves garlic.
- 4Cover, seal and pressure cook on high for 5 minutes.
- 5Transfer the cooked ingredients to a blender and blend.
- 6Add 3 lbs of chuck roast cut into big chunks to the instapot.
- 7Strain the blended chili sauce into the instapot.
- 8Add 2 cups of water and 3 bay leaves.
- 9Pressure cook on high for 55 minutes with a natural release.
- 10Mix a couple of ladles of consomé into the shredded meat.
- 11Dip corn tortillas in the consomé and place on a griddle.
- 12Add cheese, shredded meat, cilantro, and onion to the tortillas.
- 13Serve with lime and extra consomé.
Ingredients
- 3 lbs chuck roast
- 6 Guajillo chiles
- 6 California chiles
- 2 pasilla ancho chiles
- 4 árbol chiles
- 4 tbs oil
- 10 cloves garlic
- 3 Roma tomatoes
- 1 small onion
- 2 tsp cumin
- 0.5 tsp clove
- 0.25 tsp cinnamon
- 1 tsp thyme
- 2 tsp oregano
- 2 tsp black peppercorn
- 3 tablespoons beef bouillon
- 3 bay leaves
- 5 cups water
- 1 to taste salt
- 1 to taste Queso Chihuahua cheese
- 1 to taste onion
- 1 to taste cilantro
- 1 to taste lime
Equipment
instapotblenderflat griddle
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