Birria Beef (Print Version)

# Ingredients:

01 - 3-pound chuck roast made of beef.
02 - Three smoky chipotle chilies from a can of adobo.
03 - One-half cup of crushed-up tomatoes.
04 - Three garlic cloves, peeled.
05 - A single yellow onion.
06 - One tablespoon of bold ancho chili powder.
07 - One teaspoon of dried oregano.
08 - One teaspoon of ground cumin.
09 - One teaspoon of paprika spice.
10 - A quarter teaspoon of ground cloves.
11 - Half a teaspoon of cinnamon.
12 - Four tablespoons (a quarter cup) of apple cider vinegar.
13 - Two cups of grapeseed oil (or whatever neutral oil you’ve got).
14 - Twelve dried red chilies.
15 - Two-thirds of a cup of peanuts.
16 - A couple of tablespoons of sesame seeds.
17 - A dozen corn tortillas.
18 - Two cups of shredded Monterey Jack cheese.

# Instructions:

01 - Throw the chilies, crushed tomatoes, garlic, onion, and seasonings into a blender with some water. Blend till smooth.
02 - Get the beef seasoned, brown it in the Instant Pot, then pour in the sauce. Pressure cook it for 40 minutes on high.
03 - In a pan with oil, fry the chilies, onion, and garlic. Toss in the nuts and sesame seeds, then blend it all together.
04 - Take each tortilla, dip it in the broth from the beef, stuff it with meat and cheese, and fry until the outsides are nice and crispy.

# Notes:

01 - A Dutch oven can work in place of the Instant Pot.
02 - The salsa macha holds up fine at room temperature.

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