Prepare the Chiles & Sauce

• Bring a small pot of water to a boil, then remove from heat.
• Place the guajillo and ancho peppers in the hot water and let them soak for 15 minutes until soft and pliable.
• Wearing gloves, remove the stems and shake out the seeds to avoid bitterness, under cold running water.
• Transfer the softened chiles to a blender. Add 3 chipotle peppers in adobo sauce, apple cider vinegar, crushed tomatoes, garlic cloves, oregano, smoked paprika, and cumin.
• Blend until smooth, scraping down the sides as needed, if needed add few splashes of broth, so it blends easier. The sauce should be thick but pourable — this is your flavorful chile paste for the birria.

Brown the Meat

• While the peppers are soaking, pat the beef pot roast and ribs dry with paper towels. Season generously with salt and black pepper on all sides.
• Heat 2–3 tablespoons of oil in the Instant Pot on sauté mode (I like to use a large skillet) over medium-high heat.
• Working in batches, brown the meat on all sides for 3–5 minutes per side. The exterior should be deep golden brown — this step locks in flavor.
• Remove browned meat and set aside on a plate. Don’t crowd the pan; too much meat at once will steam instead of brown.

Sauté the Onion

• In the same skillet with remaining oil and browned bits, add the chopped onion. Sauté for 6–8 minutes until golden and translucent.
• Pour in ½ cup of beef broth/water to deglaze the pot, scraping up any browned bits from the bottom — these add rich flavor to the sauce.

Braise the Meat

• Return the browned meat to the pot.
• Pour the blended chile sauce over the meat. Add the cinnamon stick, bay leaves, cloves, and the remaining beef broth + water.
• Secure the lid and set the Instant Pot to high pressure for 50 minutes.
• Allow a natural pressure release, don't touch the pot for 15-20 minutes. Carefully remove the lid, discard bones, and shred the meat with two forks.

Slow Cooker / Stovetop Method

• Place the browned meat, chile sauce, spices, and broth/water in a slow cooker or Dutch oven pot.

  Cook on low heat for 5–6 hours, until the meat is tender and shreds easily.

Shred the Meat and Reduce the Sauce

• Remove the meat to the big bowl and shredded it using 2 forks.
• Simmer the braising liquid over medium heat for 10–15 minutes to slightly thicken (I use SAUTE mode). If needed season with salt and pepper, to taste.
• Pour about 1 cup of sauce over the shredded meat and mix.

Assemble Quesabirria Tacos

• Warm the tortillas until soft on a dry non-stick skillet.
• Briefly dip each tortilla into the reduced braising liquid, coating lightly but not soaking.
• Add a generous amount of shredded meat and your choice of cheese (Oaxaca, Cotija or Mexican blend).
• Fold the tortilla in half and fry on a oiled skillet over medium heat until golden and crispy on both sides.
• Sprinkle with Cotija cheese, chopped onions, and cilantro. Serve immediately with hot consomé for dipping. Enjoy!