Mexican Birria Style Beef Cheek Quesatacos

Combine beef cheeks, bone broth, apple cider vinegar, chili powder, dried oregano, cumin, garlic powder, and sea salt in a pressure cooker. Cook on high pressure for 45 minutes until the beef is meltingly tender. Release pressure, shred the beef cheeks using two forks directly in the cooking liquid, and keep warm.

Whisk the eggs in a small bowl. Heat a non-stick skillet over medium-high heat with the butter. Sprinkle half of the shredded Monterey Jack cheese in a flat circle in the skillet. Let it melt and begin to bubble, then pour half of the whisked egg over the cheese. Cook for 2 minutes until the edges are golden and crisp, then flip to cook the egg side for 1 minute. Remove and repeat for the second shell.

Stuff each crispy cheese-and-egg shell with the shredded beef cheeks. Fold them over like a taco. Serve immediately on a paper paper-lined tray with a small bowl of the remaining hot savory beef broth from the pressure cooker for dipping, and garnish with fresh cilantro.