Quesabirria Tacos are so delicious, the Meat is cooked in the Instant Pot and the Tacos are finished on the Griddle. Quesabirria Tacos Ingredients: 3,5 lb Tri Tip Roast 2 Onions (chopped) 3 Garlic Cloves (smashed) 3 tbsp Chile Sauce 2 Bay Leaves 24 oz Monterey Jack Cheese (shredded) Salt 2 tbsp Oil Water 24 - 6" Yellow Corn Tortillas Cut the Roast in large Pieces season with Salt. Set Instant Pot to Sauté, add the Oil, heat and brown the Meat Pieces on all sides. Add one Onion, Garlic, Chile Sauce and stir. Pour in enough Water to almost cover the Meat, add Bay Leaves and stir. Close & secure the Lid. Pressure Cook for 50 Minutes, then Quick Release after 10 Minutes. Remove the Meat and use 2 Forks to shred. Pour some of the Birria Consome in a Bowl and keep the rest warm. Dip a Tortilla in the Consome, place on a hot Griddle. Top with Cheese and shredded Meat on one half. Fold the Taco over when Cheese is melted and press down. Fry Taco until both sides are crispy, repeat. Place Tacos on a Baking Sheet, keep Quesabirrias warm in a 200°F Oven. Chop Cilantro and Onion. Fill Taco with Cilantro and Onions, serve with Birria Consome as Dipping Sauce. Enjoy!