Beef Birria

Warm oil in the Instant Pot. Add the arbol, guajillo, & ancho chilies & saute until smoking. Then, add the onion & garlic, & continue cooking for 2 minutes.

Transfer the ingredients to a blender & add 3-4 cups of HOT water. Let the mixture sit for 10 minutes so the chilies rehydrate.

Add apple cider vinegar, black peppercorns, Mexican oregano, coriander seeds, and ground cumin to the chilies.

Process until smooth; set it aside.

Generously season the chuck roast with salt & pepper.

Add the chuck roast in a single layer & let it brown for 3-4 minutes. Repeat with the remaining beef, & set it aside.

Return the beef to the pot & pour the chili mixture over the top through a mesh strainer. Use the remaining 1 cup of HOT water to help strain.

Add bay leaves, cinnamon stick, & Beef Better than Bouillon to the Instant Pot. Secure the lid & cook on high pressure for 50 minutes with a 10-minute natural release.

Remove the beef from the Instant Pot & shred it using two forks.

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