Prepare the Beef:Remove excess moisture from the beef using paper towels.Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.

Remove excess moisture from the beef using paper towels.

Season the chuck roast, short ribs, and oxtail with kosher salt on both sides.

Sear the Beef:Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.

Set the Instant Pot to saute. Add 2 tablespoon vegetable oil and sear the beef in batches, ensuring all sides are browned. Set aside.

Prepare the Adobo Sauce:With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).Sauté for a few minutes until the onion becomes translucent.Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.

With the Instant Pot still on saute, add the chopped onion, wide chilies, and guajillo chilies (remove seeds and cut chilies in half).

Sauté for a few minutes until the onion becomes translucent.

Add the seasonings: oregano, thyme, black peppercorns, cinnamon stick, bay leaves, vinegar, cumin, coriander, ginger, and garlic. Sauté for 1-2 minutes to release the flavors.

Simmer and Blend:Add beef stock and tomato paste. Simmer for 10 minutes.Turn off the Instant Pot and blend the sauce until smooth.

Add beef stock and tomato paste. Simmer for 10 minutes.

Turn off the Instant Pot and blend the sauce until smooth.

Cook the Beef:Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.After cooking, quick release the pressure (using a towel to cover the valve).

Return the beef to the Instant Pot. Pour the adobo sauce over the beef. Close the lid and set to Meat/Stew mode for 55 minutes.

After cooking, quick release the pressure (using a towel to cover the valve).

Shred the Beef:Remove the beef and bones. Shred the beef using two forks and set aside.Use a fat separator to strain the consomme and set it aside for serving.

Remove the beef and bones. Shred the beef using two forks and set aside.

Use a fat separator to strain the consomme and set it aside for serving.

Prepare the Mofongo:Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.Slice the plantains into 1-inch pieces.Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.

Peel the plantains: Cut off both ends, slice down one side, and peel off the skin.

Slice the plantains into 1-inch pieces.

Heat canola oil in a frying pan over medium heat. Fry the plantains for 3-4 minutes on each side, until golden brown.

Remove the plantains and mash them in a mortar (pilon) with salt, black pepper, butter, garlic, and hot beef stock, mashing until smooth.

Assemble and Serve:Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.

Transfer the mofongo to a plate. Top with the shredded beef birria and pour consomme over the top.

Serve additional consomme on the side for dipping. Garnish with lime juice, diced onion, and fresh cilantro.