Pour 8 cups of water into an instant pot.
3 pounds of chuck roast, cubed
One onion, cut in 1/2
Four carrots, cut into large pieces
1 tbsp + 1 tsp minced garlic
Four bay leaves
2 tbsp of chicken bouillon
1/4 tsp of salt
1/2 tbsp FCC Posole Seasoning
Capful of FCC Hatch Spice Blend
8-10 dried guajillo chiles with the seeds removed
Pressure cook on High for 45 minutes. Quick-release
Remove beef and shred to desired consistency.
Remove the chiles and place them in the blender with onion, carrots, and some broth. Add the blended chiles back to the broth from the instant pot and stir.
Remove bay leaves.
Crush up Mexican oregano to your taste into the broth. I also added some FCC Pure Green Chile - Medium (about 1/3 of the jar)
You can add the beef back and top with finely chopped cabbage, onions, and cilantro. Enjoy as a soup.
Dip corn tortillas in the broth and put them on a plate. Place some shredded beef, diced onions, and cilantro with cheese. Fold tortillas over like a quesadilla and fry in some olive oil until crispy. Then dip the tacos in the broth. Enjoy!
Recipe by Michelle Renee Brown from the Fresh Chile Cookin' group.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!