Pressure-Infused Tenderloin Birria Tacos

Ingredients

• 2.5 lbs Beef tenderloin medallions, cubed into 2-inch pieces
• 3 tbsp Salted Perfection Carlisle Select Blend
• 2 tbsp Better Than Bouillon roasted beef base
• 4 cups Water
• 4 Dried Guajillo chilies, stemmed and seeded
• 2 Dried Ancho chilies, stemmed and seeded
• 1 Large white onion, halved
• 6 Cloves garlic, smashed
• 1 Cinnamon stick
• 2 tbsp Apple cider vinegar
• 1 tsp Dried oregano
• 20 Corn tortillas
• 2 cups Oaxaca cheese, shredded
• Fresh cilantro and diced white onion, for garnish
• Lime wedges, for serving

Instructions

1. Set the Multi-Cooker to 'Sauté' mode. Place the dried chilies in the dry pot and toast them for 30 seconds per side until fragrant. This heat application triggers the release of essential oils within the chili skins. Remove and set aside.
2. Add a splash of oil to the pot. Season the beef tenderloin medallions with 1 tablespoon of Salted Perfection Carlisle Select Blend. Sear the meat in batches until a brown crust forms. This is the Maillard reaction, creating hundreds of different flavor compounds that don't exist in raw meat. Remove the beef and set aside.
3. Add the onion and garlic to the pot, sautéing until softened. Deglaze the pot with a splash of water, scraping up all the fond (the brown bits) from the bottom—this is concentrated flavor.
4. Add the toasted chilies, Better Than Bouillon roasted beef base, water, cinnamon stick, oregano, vinegar, and the remaining Salted Perfection Carlisle Select Blend. The vinegar acts as a chemical tenderizer, helping to break down the surface proteins of the lean tenderloin.
5. Return the beef to the pot. Lock the lid and set the cooker to High Pressure for 20 minutes. While tenderloin doesn't have the connective tissue of chuck, this window allows the pressure to infuse the spiced liquid into the meat fibers.
6. Once the timer is up, perform a natural pressure release for 10 minutes, then vent the remaining steam. This slower pressure drop prevents the muscle fibers from seizing and squeezing out all their moisture.
7. Remove the beef and shred it gently with two forks. Remove the cinnamon stick. Transfer the liquid and aromatics (onions, chilies, garlic) to a blender and process until completely smooth to create the consommé.
8. To assemble, dip a corn tortilla into the top layer of the consommé, ensuring it picks up some of the flavored oil. Place the tortilla on a medium-hot skillet.
9. Add a portion of shredded beef and a generous amount of Oaxaca cheese to one half of the tortilla. Fold it over and fry until the cheese is melted and the tortilla is crisp. The cheese acts as a structural adhesive here.
10. Serve the tacos hot with a small bowl of the consommé for dipping, garnished with cilantro and onion. DUNZO!