Cinco de Mayo Quesabirria

Recipe: Renan Lopes

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Cut brisket into 5 inch cubes and sear on all sides until golden brown. Reserve.
Add ancho chiles to a pot with cold water and bring to a boil. Lower to a simmer and cook until fully hydrated (10 minutes).
Add to a blender the hydrated ancho, tomatoes, onions, garlic, chipotle peppers and sauce, cumin, oregano, cinnamon, salt and pepper. Add enough water to aid in the blending. (Pro tip: use some of the water used to boiling the ancho chiles to add some more heat and flavor to the broth and add water to the can of chipotle pepper to rinse and get the last bit of adobo sauce).
To a pressure cooker, add the seared beef and the chile and spices paste.
Top the beef with 3 cups of water, mix the water into the paste.
Set the pressure cooker to high pressure for 1.5 hours.
Once cooking is done, release pressure from the cooker and remove the beef from the liquid. Let the temperature of the brisket come down to warm to the down and shred it by hand.
Use a ladle to skim the rendered beef fat from the top of the liquid left in the pressure cooker. Reserve the fat if you are making quesabirria. (Pro tip: cool the liquid overnight with the fat. This will hardened it and make it easier to remove by hand).

Over medium-high heat, heat up a skillet.
Add Birria beef fat and coat both sides of the tortilla
Add beef to one half of the tortilla and cheese to the other.
Fold tortilla once cheese starts to melt.
Make sure both side of the tortilla are crispy and GBD (Golden Brown and Delicious).
Serve with a green salsa and the cooking the Birria consommé (broth).