Remove the chuck roast and season it with salt and pepper generously on each side, then cut into large chunks.
Remove stems from guajillo and ancho chiles and shake out most of the seeds.
Place the dried chiles in a small pot with water and bring to a boil. Boil for 5 minutes, then turn off the heat and leave the lid on the pot while you prep the other ingredients.
In a blender add roma tomatoes, garlic cloves, oregano, cumin seeds, whole cloves, cinnamon stick, salt, and 1 bay leaf (save the other one). Use a slotted spoon to remove the softened chiles and add them to the blender along with 1 cup of new water. Don't use the water from the dried chiles. Blend until a smooth sauce forms. Taste to see if additional salt is needed. Leave sauce in blender until next step.
Turn instant pot to saute (high). Add oil and begin searing each piece of meat. Do this in batches to prevent overcrowding the pot. Once all the meat is browned, turn off the instant pot and add all the pieces back to the pot. If you are using any beef bones add them now.
Place a strainer directly over the instant pot and pour in the blended sauce. Use a flexible spatula or spoon and press the sauce through the strainer. Keep working it until you are left with just the seeds and pulp (discard those).
The add 1 cup of water to the pot. Move the meat around to try and get it in an even layer. If all the meat isn't covered, add more water. I ended up using 2 cups total. You don't want too much liquid since that will dilute the broth or consomé.
Add the second bay leaf on top and close the instant pot lid. Move the valve to sealing and set the timer to high pressure for 50 minutes. If using 4lbs of meat then 55 min, 5 lbs= 60 min.
Once the timer goes off, carefully release the pressure in an open area of under the kitchen hood. Or if you don't plan on eating it right away then just keep the instant pot to Keep Warm and the pressure will release naturally.
Remove the lid and the beef should be very tender. Place the beef and bones in a dish to shred or chop. Don't toss the broth! This is the consomé and we'll use it to make the tacos or use for a dipping broth.
QuesaBirria Tacos
Heat a comal or non stick skillet over medium high heat and allow it to get hot.
Dip a corn tortilla in the birria broth, then place it on the skillet. Add a layer of shredded cheese and birria.
Fold in half with a spatula, and allow each side to crisp. This takes a couple minutes.Keep tacos warm in an oven until ready to serve. Add chopped onion and cilantro either inside the taco or on top. Serve with extra consomé as a 'dip'.
Store leftover cooked birria with its broth in the refrigerator up to 4 days or freeze portions in a zip top bag and store in the freezer for up to 3 months. Store meat with some broth and extra broth in a separate bag.Serve birria with rice and beans or ensalada de nopales for an authentic Mexican meal. For extra spice add some chile de árbol salsa.Slow Cooker Instructions:Follow the same steps for the sauce and sear the beef on the stove in a skillet. Then place the beef, sauce, and just enough water to cover the meat in a slow cooker. Set the timer to low for 8 hours.Stove Top Instructions:Use a heavy pot like a dutch oven and sear the beef in batches, then place it back into the pot with sauce, and just enough water to cover the meat. Place the lid on the pot and bring to a boil. Remove lid, stir, place lid back on and reduce heat to low. You want a gentle simmer, not rapid boil. This method can take 3-4 hours for the meat to be tender.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Birria, Birria Tacos, Instant Pot Birria, QuesaBirria Tacos