Birria Tacos

- Remove stems and seeds from both guajillo and pasilla chilies.

- Place chilies into a pot with two large cloves of garlic and the quarter chopped onion.

- Cover with boiling water and bring to a boil on the stovetop.

- Turn off heat, cover, and allow to steep for 20 minutes (or until the chilies are super soft.)

- Pour chilies and liquid into a blender.

- Liquify and then strain to remove the skins. Set aside.

- Add three and a half pounds of beef, half an onion, and four cloves of garlic to your Instant Pot.

- Add a teaspoon of salt, a few sprigs of fresh thyme, a few bay leaves, and one whole clove.

- Now add a teaspoon of Mexican oregano; a smidgen of cinnamon; and all of the chili paste.

- Add half a teaspoon of beef bouillon stock paste (or equivalent powdered beef bouillon.)

- Add water until all beef is covered.

- Set the valve on the Instant Pot to "sealing" and "pressure cooker," setting it to "high pressure."

- Cook for one hour.

- When it has finished cooking, taste and add salt if desired.

- With a fork, shred the beef, so it is consistent throughout.

- Add some of the beef fat from the top of the stew to a frying pan.

- Place corn tortilla in beef fat.

- Add beef, Monterrey Jack cheese, cilantro, and chopped onions, then fold tortilla over.

- Give folded tortilla a little press. Flip to brown both sides.

- Repeat steps to make more tacos.

- Serve with lime wedges, radishes, cilantro, onion and a side of stew for dipping.