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1. Blend Sauce. Add all the ingredients except the roast and arrowroot powder to a blender. Blend for 8-10 seconds. This sauce does not need to be perfectly smooth-the onion and garlic will cook down. 2. Cook. Put your roast in the Instant Pot or slow cooker. Pour the blender birria sauce over the roast.
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Preheat the oven to 375℉. Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt.
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Instructions. Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.
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Directions: Place the meat into the Instant Pot and seal the lid. Cook on manual high pressure for 40 minutes. Make the birria sauce by soaking the chilis in hot water for 30 minutes to rehydrate. Then add roma tomatoes, onion, annatto paste, beef stock and cumin seeds to the blender along with the rehydrated chilies.
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Cut open the dried chiles with scissors and remove the seeds. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
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Adobo Sauce. Heat a large heavy skillet over medium heat. Add guajillo and ancho chiles to the skillet; cook, stirring continuously, 2 to 3 minutes or until fragrant. Set aside. In a large saucepan over high heat, add 6 cups water and bring to a boil. Transfer the chilies to the water and remove from the heat.
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In the mixing bowl, add onionstomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt and pepper. Stir well to combine and pour over the beef in the Instant Pot. Seal the Instant Pot and cook on high pressure for 45 minutes or until beef shreds easily. Remove beef from the Instant Pot and set aside.
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Remove from pot and set aside. Add your oil to the pot and add onion and garlic, cooking until soft, about 6 minutes. Frequently scrape off any browned bits from the bottom of the pot. Add bay leaves, cinnamon stick, oregano, cumin, coriander, ginger, peppercorns and cloves. Stir in vinegar and tomato paste.
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Preheat oven to 350℉ (180℃). In a large Dutch oven over medium high heat, add 2 tablespoons of vegetable oil. Pat dry and season the chicken thighs generously with salt and pepper on both sides. ¼ cup vegetable oil, 8 chicken thighs. When the oil is shimmering hot, carefully place the chicken thighs in batches.
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Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered. Blend sauce: Add mixture to a blender and blend as smooth as possible.
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Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside. Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened.
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In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
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Instructions. In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
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Blend the sauce. Add half the onion to the blender. Add all the tomatoes, garlic, oregano, thyme, salt, cinnamon, cloves, allspice, black pepper, vinegar, and broth to the blender. Process until you get a smooth mixture. Strain it. Use a large mesh sieve to strain the sauce and discard the pulp. Cook it.
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Make the sauce. In a separate medium pot, add the remaining half onion, garlic, all the chiles, tomatoes, cinnamon, oregano, paprika, cumin, bay leaf, peppercorns, and salt. Cover with about 4-5 cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Strain the sauce.
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Quesabirria Tacos. For Quesabirria tacos dip tortilla in consommé and pan fry, turning to cook both sides, 30 seconds. Add a few tablespoons of cheese to the tortilla and flip to melt the cheese for the outside of the taco (it will get crispy). Add some birria, shredded cheese, cilantro and onion to half the tortilla.