Crispy birria burrito

Pull the stems off the guajillos and pasillas and shake or pull out the seeds.

Put the chilies in a blender, cover with very hot beef stock, push down, lid on, and leave 15 minutes to soften.

Cut the chuck into two- to three-inch chunks; coat with a little oil, salt and pepper.

Brown the beef in batches on all sides in the pressure cooker on its browning setting, about five or six minutes per batch, without crowding; remove.

Add the rough-chopped onion for five minutes, then the garlic for a minute, then the apple cider vinegar for a minute or so; return the beef and its juices and turn off the heat.

Add oregano, coriander, cumin, minced chipotle peppers, the can of fire-roasted tomatoes and more salt and pepper to the softened chilies and blend super smooth.

Pour over the beef, lock the lid, set the valve to pressure and cook on high pressure 50 minutes; let the pressure release naturally, about 10 to 15 minutes.

Lift out the meat and let the excess liquid drip off about five minutes so the burrito is not too wet; mix with cheddar jack in a bowl.

Spread the filling to the edges of a 15-inch tortilla, brush the edge with a flour and water glue, roll snugly like a sushi roll and stuff the ends.

Fry in hot oil, sizzling on entry, turning gently, about three minutes until browned and crisp; rest a minute.

Cut and serve with the defatted cooking liquid for dunking.