Mama Maggie's Kitchen

For the Chile Sauce:
0 Remove the stems from the chiles. 
2 Open the chiles lengthwise and remove seeds and veins. 
3 Repeat until there are no more chiles left.
4 Place in a stock pot and cover with water. 
5 Bring to a boil. Then, remove from heat. 
6 Put a lid on the pot, and let rest for 5 minutes. 
7 Throw away the water. 
8 Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender. 
9 Add 2 cups water. 
10 Blend until smooth. 
11 Set aside until ready to use. 
For the Beef:
13 Press the Saute button on the Instant Pot. 
14 Add the olive oil. 
15 Heat for 2 minutes. 
16 Meanwhile, chop up beef into large pieces and season with salt and pepper. 
17 Sear on all sides. 
18 Remove the beef from the instant pot. 
19 Place a strainer over the instant pot and strain the chile sauce. 
20 Add the bay leaf, bouillon, and water. 
21 Stir to combine and return the beef to the pot. 
22 Place the lid on the instant pot. 
23 Move the valve to Sealing. 
24 Press the Pressure Cook button. 
25 Set time to 45 minutes.
26 Once the cycle is complete, move the valve to Venting.
27 Remove the beef from the pot and chop it up. 
For the Quesadillas:
29 Dip one side of the flour tortilla in the broth. 
30 Place on a hot skillet, dipped side down. 
31 Add 1/2 cup cheese on one side of the tortilla. 
32 Add some of the chopped birria on top of the cheese.
33 Sprinkle the beef with diced onion and cilantro. 
34 Cook for 1 minute. 
35 Fold over the other half of the tortilla. 
36 Flip the quesadilla to cook the other side. 
37 Cook for 1 more minute. 
38 Repeat until no tortillas are left.