Directions
- 1Remove the stem and seeds from the chiles.
- 2Place the chiles in a saucepan and cover with water. Add two tomatoes if desired.
- 3Bring the chiles to a boil on the stove.
- 4Drain the water and transfer the chiles to a blender.
- 5In a blender, crush all the spices, cinnamon, and bay leaves.
- 6Add the chiles and garlic to the blender.
- 7Add three cups of broth or water and the vinegar to the blender.
- 8Blend until smooth.
- 9Make sure your Instant Pot is off and add 1 tbsp of olive oil.
- 10Press the sauté setting on high.
- 11Brown the meat for a couple minutes on each side.
- 12Cancel the sauté setting.
- 13Pour the blended sauce into the Instant Pot.
- 14Add the remaining broth and stir.
- 15Add the two bay leaves.
- 16Close the Instant Pot and set it to pressure cook for 55 minutes. Make sure the valve is set to sealing.
- 17Carefully release the steam.
- 18Shred the meat and add the top layer of broth from the Instant Pot.
- 19Heat up a comal or flat griddle.
- 20Dip a tortilla into the oil and place it on the heated griddle until it blisters.
- 21Flip the tortilla and add queso Oaxaca or Monterey Jack cheese.
- 22Add the shredded meat, chopped onion and cilantro.
- 23Close the taco and serve. For consomé, squeeze lime or lemon juice and add onion and cilantro.
Ingredients
- 2.5 lbs chuck tender roast
- 4 cups beef broth
- 7 guajillos or New Mexico chile pods
- 2 pasilla chiles
- 4 chile de árbol
- 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
- 6 corn tortillas
- 6 Oaxaca or Monterey Jack cheese
- 6 fresh chopped onion
- 6 fresh cilantro
- 6 lime
Equipment
Instant Potblendersaucepancomal or flat griddle
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