In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.
Marinate
Wash and rinse the meat, place in a big bowl and set aside.
Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth.
Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).
Pressure Cook or Slow Cooker
Transfer the marinade mixture and the meat to the pressure cooker/slow cooker.
Add the rest of the seasoning ingredients to the cooker and gently mix.
Pressure cookfor 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions].Slow Cookon low for 8-10 hours or high for 4-5 hours.
Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).
Fry
Heat the griddle/skillet to medium-high.
Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference)
Transfer the well coated corn tortillas to the griddle/skillet.
Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference)
Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
Repeat steps as necessarry to complete meal preperations.
Consommé
Optional: Add salt & pepper to taste.
Serve in a small bowl; top with fresh chopped onions and cilantro.
Dip the Birra Taco into the Consommé before each bite.
Enjoy!
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