Ingredients:

  • 3 lb beef chuck roast, cut into 4 large chunks
  • 3 dried Guajillo chiles, stems and seeds removed
  • 2 dried Ancho chiles, stems and seeds removed
  • 2 tbsp avocado oil
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tbsp salt
  • 1 tsp black pepper
  • 12 corn tortillas (6 inch)
  • 8 oz Oaxaca cheese or low-fat Mozzarella, shredded
  • 1 cup fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. Toast the dried Guajillo and Ancho chiles in a dry pan for 30 seconds per side until fragrant.
  2. Place the toasted chiles, quartered onion, garlic, tomato paste, cumin, oregano, cinnamon, and 1½ cups of the beef broth into a blender; process until a smooth paste forms.
  3. Set the Instant Pot to Sauté mode and add the avocado oil.
  4. Season beef chunks with salt and black pepper, then sear each side until a chestnut brown crust forms; remove the meat from the pot.
  5. Pour the blended sauce into the pot, scraping the bottom to release the browned bits, then return the beef to the pot.
  6. Add the remaining 1½ cups of beef broth and bay leaves, lock the lid, and set to Manual/High Pressure for 60 minutes.
  7. Allow a natural pressure release for 15 minutes before venting the remaining steam.
  8. Remove the beef to a bowl and shred with two forks until fall-apart tender.
  9. Dip a corn tortilla into the top layer of the broth (where the fats float) and place it on a skillet heated over medium-high heat.
  10. Immediately add a handful of shredded cheese and shredded beef; fold the tortilla and fry for about 2 minutes per side until the edges are golden and the cheese is bubbling.
  11. Serve tacos with the remaining broth (consommé) for dipping, garnished with chopped cilantro, finely diced onion, and lime wedges.