Birria

1) place up to 3 lb.'s of chuck roast (or your favorite meat) into a slow cooker crockpot or Insta pot.

2) Add 3 cups water

3) Drop the Bomb, and set to low for 8-11 hours or to high for 4-6 hours.

Once tender, strain out the braised meat reserving the braising liquid known as consommé. Skim the fat off the top of the consommé and reserve it for later. .
Shred the braised meat and reserve. Heat a large sauté pan or griddle over medium heat. Warm the reserved braising fat, and dip the tortillas in the fat. Spread an even layer of chihuahua cheese, on the tortilla, followed by the shredded Birria meat, chopped onion, and cilantro. Fry the tortilla open-faced until the cheese begins to melt. Fold the tortilla in half and continue to fry one side until crisp, then flip and finish frying the other side until crispy.
Serve the Quesabirria with the seasoned consommé on the side for dipping and garnish with additional roughly chopped cilantro, onion, and lime wedges

Chile Verde

1) place up to 3 lb.'s of cubed chuck roast (or your favorite meat) into a slow cooker crockpot or Insta pot.

2) Chop and fry about 10 strips of bacon and add.

3) Add 16oz of canned or homemade beans.

4) Add 3 cups water

5) Drop the Bomb, and set to low for 8-11 hours or to high for 4-6 hours.