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 cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on 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).