• Place the chuck roast pieces into your slow cooker.
• Sprinkle the Spanglish Asadero Birria Seasoning evenly over the beef, making sure each piece is well coated.
• Pour in enough beef or chicken broth to come at least halfway up the beef. Be sure you have enough liquid for your Instant Pot to come to pressure.

  *In my video, I didn't have enough broth so I substituted the rest of the liquid with water. This was a last minute cook for me.
• Add the petite diced tomatoes.
• Secure the lid and set the valve to sealing.
• Cook on High Pressure for 1 hour and 30 minutes.
• When cooking is complete, let the Instant Pot sit for 15 to 20 minutes for a natural pressure release.
• Carefully open the valve to release any remaining steam.
• Remove the beef into a bowl and shred it with two forks. Remove any fat and discard. Add as much of the leftover liquid to it to keep the beef moist.
• Use a strainer to strain the remaining liquid and get rid of any fat or small beef particles left in the liquid, after this, we are calling this liquid Consommé.

To make the empanadas

• Thaw empanada discs as instructed.
• Once empanada discs are thawed, you can make either full empanadas or half empanadas.
• If your you like your empanada crust thinner, then use a rolling pin to thin the disc prior to stuffing it. I honestly cannot tell the difference between the two. I am focused on what is inside.
• If making the empanadas after refrigerating leftover beef birria, heat the beef in the microwave to make them a little warmer than room temperature. About 1 to 2 minutes.

  *If making the empanadas after just finishing cooking the beef birria, then you can go on to the next step.
• Place a disc over a cutting board or work surface and cut disc in half if making two smaller sized empanadas or keep intact if making a whole empanada.
• Place desired amount of beef and cheese on the center of the empanada dough. The more cheese, the better for most!
• Use your finger to wet the edges of the dough with your reserved water.
• Pull one end of the empanada dough and top it to cover the beef and cheese filling.
• Seal the edges with a fork by pressing firmly all around and creating a sealed empanada. Poke one side with a fork to create some heat escape and to allow some of the oil to penetrate further inside the empanada.
• This is where you can save assembled empanadas and freeze them for future consumption.

  In a freezer friendly container, place the empanadas in layers separated by parchment paper so they don't stick together and are easy to pull and fry whenever you want.
• When ready to fry, use corn oil or vegetable oil in a frying pan filled up to about 1 1/2 inches over medium heat.
• Defrost leftover consommé in the microwave or in a saucepan.
• Once oil is hot add the empanadas to the hot oil. Flip over in about 2 to 3 minutes. Every stove is different so you want to make sure you are watching the cooking process closely.
• You want the the empanadas to be nice and golden on each side but thoroughly heated through which is why we want to fry them on medium heat. Slowly but surely.
• Serve your Beef Birria Empanadas with a side of consommé for dipping and you are in for a treat!