• Mise En Place
  

~~ Guisada ~~

• 4 serrano peppers
  When chopping the serrano peppers, use gloves. These peppers are VERY hot and they will absorb into your skin and be uncomfortable, so always wear gloves.
• 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon black pepper
  Combine flour, salt, and pepper in a shallow dish. Toss beef with the flour mixture.
• 1 pound boneless chuck roast, 2 tablespoons olive oil
  If do not have the removable inner pot, then put your Instant Pot on saute mode. Put the oil in the pot and when it is almost smoking, add the beef. For small inner pots, do this in batches. Brown the meat on all sides then remove it from the pot.
• 2 medium onions, 3 celery stalks, 1 red bell pepper, 4 serrano peppers
  Add the onions, celery, and bell pepper. Saute until the onions are translucent, then add the serrano peppers and saute them. Saute the mixture for about 5 minutes.
• 2 tablespoons tomato paste
  Add the remaining flour and tomato paste. Stir and saute for about 2 minutes.
• 12 ounces beef broth
  Add the broth and stir.
• 12 ounces Stout
  Add the stout and stir.
• 4 teaspoons ground cumin, 1 tablespoon chili powder
  Add the cumin and chili powder and stir.
• For removable pots, put the pot back into the Instant Pot. For non-removable, turn the pot off.
• Cover and seal the pot. Make sure the seal is in the sealed position. Put the pot on High Pressure for 35 minutes. Use natural release for up to 20 minutes, then Quick Release until all the pressure is released.
• Remove the cover. If the sauce is not thick enough, add 1/4 cup of flour and put the machine on saute mode. Stirring constantly, break up the flour and stir until the sauce has thickened.
• Put the guisada in the refrigerator to cool before making the enchiladas.

~~ Enchiladas ~~

• 8 corn tortillas
  Put the tortillas in a tortilla warmer with a damp piece of paper towel. Heat them in the microwave for one minute.
  
• 1 pound Queso Enchilada, 1 onion
  Mix the grated cheese with the chopped onion.
  
• Spread a little of the stew sauce on the bottom of a 9 x 12 casserole.
  
• Dip both sides of a tortilla in the stew. Lay the dipped tortilla on the cutting board, then put some of the cheese onion mixture down the center of the tortilla. Pull up one side of the tortilla and place it over the cheese. Pull the other side up over the other. Place this side up in the casserole.
  
• Continue doing this until all the tortillas are used up. You may have to lay some perpendicular to make them all fit.
  
• 1/4 cup Cotija cheese
  Pour the remaining sauce over the enchiladas. Top them with crumbled Cotija cheese.
  
• Bake the enchiladas in a 350 °F (177 °C) degree oven for about 45 minutes or until the cheese has melted.
  
• 1/2 cup sour cream, 1/4 cup Green onion
  Garnish with sour cream and green onions. Enjoy!