Birria

 We will be trying this again for sure.  The only thing we'll change is a little oil in the pan before the tortillas go down.  Also, saving more broth next time so we can make birria ramen!

7 New Mexico chiles

5 guajillo peppers

as many chile de arbol as you would like (warning, they are spicy)

1 tsp sesame seeds 

3 cups water

1 tsp Mexican oregano

1 tsp thyme

5 tsp salt

1 tsp black pepper

1 tsp cumin

1 tsp annato, ground, optional 

1 tbs vinegar

2 tomatoes, quartered

8 cloves of garlic, crushed

a small hunk of ginger

1 onion, cut in half

3-4 lbs chuck roast, cut into 2 inch pieces

3 bay leaves

2 cups water

corn tortillas

chopped onion

chopped cilantro 

shredded Oaxacan cheese, shredded

In your pressure cooker on the saute setting, add a little oil and cook the cleaned and seeded peppers with the sesame seeds for 3 minutes

Turn off the saute setting

Add in 3 cups of water through the ginger and cook in the pressure cooker for 5 minutes

Release the pressure and transfer everything to a blender and blend until smooth

Put the sauce back into the blender and add the onion, beef, bay leaves, and 2 more cups of water

Cook in the pressure cooker for 50 minutes, then natural release for 20 more minutes then release all the pressure

Remove the onion pieces and the bay leaves

Take the meat out and in a large bowl, shred the meat along with a spoonful of the consommé and a large pinch of salt

To assemble your tacos, dip the tortilla into the consume and then to an oiled pan, lay the meat, some cheese, onion, and cilantro on one half

Fold over into a taco shape and cook until crisped

Turn over and cook the other side

Serve with lime juice, more cilantro and onion if you want, and a bowl of consommé for dipping

For birria ramen

Warm up the meat and consommé

Cook your ramen not using the spice packet

To a bowl add your birria, consommé, and ramen

Top with shredded cheese, onion, and cilantro