Birria Tacos

Add 2 tablespoons of olive oil to a large pot or pressure cooker.

Add the beef chuck roast to the pot and fry until browned on all sides.

Add 7 garlic cloves, 1 whole yellow onion, 3 medium tomatoes, 3 dried guajillo chili peppers, and 3 dried ancho chili peppers to the pot with the meat.

Add 2 tablespoons of seasoning blend and 4 cups of chicken broth to the pot. Cook on high heat for about 1 hour until the meat is tender.

Once cooked, remove the vegetables and chili peppers from the pot (leaving the meat and some broth). Place them into a blender with a little bit of the cooking broth and blend until smooth. Pour the blended mixture back into the pot with the meat to create the consommé.

Take the cooked beef out of the pot and shred it separately in a bowl.

Grate 2 cups of Oaxaca cheese.

Chop 0.5 cup of red onion and 0.5 cup of cilantro.

Heat 1 tablespoon of olive oil in a frying pan or on a griddle over medium heat.

Dip one corn tortilla into the consommé from the pot, ensuring it's fully coated, then place it in the hot pan.

Sprinkle a generous amount of grated Oaxaca cheese onto one half of the tortilla.

Add a portion of the shredded birria meat on top of the cheese.

Spoon a little more consommé over the meat.

Sprinkle chopped cilantro and red onion over the meat and cheese.

Fold the tortilla in half to form a taco. Fry both sides for about 2 minutes each, or until the tortilla is crispy and golden brown and the cheese is melted and slightly browned.