Directions :

1. Chop some white onion and throw it in the food processor with the garlic cloves, apple cider vinegar, salt, cumin powder, and pepper. Puree until ingredients are combined.
2. Add your beef to a large pot and pour your mixture over the beef, ensuring each piece is saturated. Set aside.
3. Remove the seeds from your chilies.
4. Add chilies to a pot of water using only a small amount of seeds. The more seeds, the spicier your birria gets. Bring the chilies to a simmer, then remove from the heat. Set aside.
5. Cut an "X" into the tip of each of your tomatoes. Add them to a separate pot of water.
6. Bring them to a boil and simmer until the skin peels off. Remove them from the water and peel the skins from the tomatoes.
7. Add your peeled tomatoes, chilies, cloves, oregano, salt, coriander, and bay leaves to the food processor and puree until all ingredients are combined. Pour this mixture over the beef.
8. Pressure cook on high for 1 hour and 30 minutes.
9. Wait for a natural pressure release and remove the beef from the pot. Use forks to shred the meat. Set aside.
10. Add a corn tortilla to a pan and spread some birria sauce on each side.
11. On half of the tortilla add some of the shredded birria. Top it with cheese, onion, coriander, and continue to cook for 3-5 minutes.
12. Fold the tortilla in half, serve, and enjoy!