Instant Pot Birria Tacos with Consomé Recipe – FOOD is Four Letter Word

Ingredients

• 3 Pounds Chuck Roast, cut into 3 inch cubes
• 5 Cups Water, divided
• 1 Onion, halved
• 2 Roma Tomatoes, quartered
• 3 Tablespoons Vegetable Oil + more for frying tacos
• 6 New Mexico Chile Pods , stem and seeds removed
• 5 Guajillo Chile Pods , stem and seeds removed
• 1 Pasilla Chile Pod , stem and seeds removed
• 3 Chile de Árbol , stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)
• 1 Teaspoon Annatto Seed Powder , (optional, gives the broth an extra bright red color without adding spice)
• 3 Bay Leaves
• 8 Garlic Cloves
• Pinch of Ground Cloves
• Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin
• 1 Teaspoon White Vinegar
• 1 Teaspoon Sesame Seeds
• 1 Teaspoon Mexican Oregano
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Ground Cumin
• ¼ Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Black Pepper
• 5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)
• 25-30 Corn Tortillas
• Oaxaca Cheese, shredded (or substitute with Monterey Jack)
• Vegetable Oil for frying
• 1 Bunch Cilantro, chopped
• 1 Onion, diced
• Lime wedges