The Beef & Consommé
- 4 lbs Beef Chuck Roast
- 1 Birria Bomb (Mexican flavor infuser)
- 2 cups Beef Broth
- 2 cups Hot Water
- 5–6 cloves Fresh Garlic
- 1/2 Large White Onion (quartered)
- 3 Bay Leaves
- Seasoning: Salt, Pepper, Garlic blend (Dan-O’s)
- Oil: Avocado Oil (for searing)
The Build & Toppings
- Yellow Corn Tortillas
- Quesadilla Cheese: (Mexican-style melting cheese)
- Fresh Toppings: Chopped Cilantro, Diced White Onion, Lime Wedges
- Sides: Mexican Style Rice, Refried Beans (mashed with butter and jalapeños)
Cooking Instructions
1. Prep and Sear the Beef
Season the chuck roast heavily on all sides with your salt, pepper, and garlic blend. Set your pressure cooker to Sauté mode. Add a splash of avocado oil and sear the beef for about 5 minutes per side until a dark, golden crust forms.
2. Build the Consommé
Add the garlic cloves and the quartered onion directly to the pot. Pour in 2 cups of hot water and 2 cups of beef broth. Drop in the Birria Bomb (break it into pieces to help it dissolve) and the bay leaves.
3. Pressure Cook
Seal the lid and set the pressure cooker to High Pressure for 45 minutes. Once finished, carefully vent the steam and remove the meat. It should be tender enough to shred easily with two forks.
4. Prepare the Tacos
Heat a large skillet or flat top griddle. Dip a corn tortilla into the top of the consommé (the fat at the top provides the best flavor and crisp) and place it on the hot pan.
5. Assemble and Crisp
Immediately add a generous layer of quesadilla cheese, shredded beef, cilantro, and onions to one half of the tortilla. Fold it over and cook for 1–2 minutes per side until the cheese is melted and the shell is perfectly crisp.
Serving
Serve the tacos hot with a side of Mexican rice and refried beans. Most importantly, provide a small bowl of the consommé (the cooking liquid) on the side for dipping.
Pro Tip: Add a squeeze of fresh lime juice into the consommé right before eating to cut through the richness of the beef.