Step 1

Remove the stems from the chiles.

Step 2

Open the chiles lengthwise and remove seeds and veins.

Step 3

Repeat until there are no more chiles left.

Step 4

Place in a stock pot and cover with water.

Step 5

Bring to a boil. Then, remove from heat.

Step 6

Put a lid on the pot, and let rest for 5 minutes.

Step 7

Throw away the water.

Step 8

Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.

Step 9

Add 2 cups water.

Step 10

Blend until smooth.

Step 11

Set aside until ready to use.

Step 12

Press the Saute button on the Instant Pot.

Step 13

Add the olive oil.

Step 14

Heat for 2 minutes.

Step 15

Meanwhile, chop up beef into large pieces and season with salt and pepper.

Step 16

Sear on all sides.

Step 17

Remove the beef from the instant pot.

Step 18

Place a strainer over the instant pot and strain the chile sauce.

Step 19

Add the bay leaf, bouillon, and water.

Step 20

Stir to combine and return the beef to the pot.

Step 21

Place the lid on the instant pot.

Step 22

Move the valve to Sealing.

Step 23

Press the Pressure Cook button.

Step 24

Set time to 45 minutes.

Step 25

Once the cycle is complete, move the valve to Venting.

Step 26

Remove the beef from the pot and chop it up.

Step 27

Dip one side of the flour tortilla in the broth.

Step 28

Place on a hot skillet, dipped side down.

Step 29

Add 1/2 cup cheese on one side of the tortilla.

Step 30

Add some of the chopped birria on top of the cheese.

Step 31

Sprinkle the beef with diced onion and cilantro.

Step 32

Cook for 1 minute.

Step 33

Fold over the other half of the tortilla.

Step 34

Flip the quesadilla to cook the other side.

Step 35

Cook for 1 more minute.

Step 36

Repeat until no tortillas are left.