Pressure Cooker Birria Tacos

Remove the stems and seeds from 2 whole Ancho chillies and 2 whole Guajillo chillies and tear into strips.

Heat the pressure cooker on medium heat using saute mode, then add the chilli strips. Keep them moving in the pan until they smell toasted, then remove. Be careful that they don't burn.

Cut 1 kg beef brisket into 5cm pieces. Season the outside of each piece with salt and pepper.

Add 3 tbsp vegetable oil to the pressure cooker and heat on high using saute mode. Add the beef pieces once the oil starts to shimmer. Cook for a few minutes on each side to develop a brown crust, then remove to a bowl. Add the meat in batches if needed to avoid crowding the pot.

Cut 1 medium onion into slices and chop 4 cloves garlic.

Add a little more vegetable oil to the now-empty pot. Add the onions and garlic and saute for three minutes.

Add 2 tsp dried oregano, 2 tsp cumin, 1 tsp coriander to the onion mix and stir until fragrant, about 30 seconds.

Add 1 tbsp tomato paste and 1 tbsp fish sauce, and combine into the mix. Stir in 500 ml beef or chicken stock and deglaze the pot.

Stir in the sliced chillies and 1 bay leaf, then layer the beef pieces on top. Close the pressure cooker and pressure cook on high for 45 minutes, then quick release or natural release for a further 15 minutes.

Remove the lid and transfer the beef to a bowl. Discard any bay leaves. Blend the sauce in the pot using a stick blender.

Shred the beef using two forks, then transfer back into the sauce. Avoid over-shredding past small bite size pieces, otherwise it will make the meat stringy without much texture.

Season with salt and pepper to taste. The sauce should be roughly the consistency of a thin gravy to coat the tortillas more easily. It will also continue to thicken while cooling.

Heat a frypan with some vegetable oil over medium-high heat. Dip both sides of a tortilla in the birria sauce, ideally avoiding dry spots.

Lay the taco flat in the pan, it should sizzle as it hits the pan. Sprinkle a small handful of the grated cheese over the taco, then add on 2 tablespoons of the birria meat. You want some of the birria sauce to transfer with the meat and cook into and around the tortilla.

Fold the tortilla in half to close up the birria taco. Cook for a couple of minutes until deeply brown, then flip and cook the other side for the same amount of time. Repeat the steps for each tortilla. The tacos can be kept warm on a tray in the oven set to around 50°C until ready to serve.

Serve immediately, topped with coriander, green onion and lime wedges.