Remove the beef cheeks from the package and patting them dry with paper towels.
Season them with salt and set them aside.
Add the diced onion, garlic, chipotle chiles in adobo, bay leaves, oregano, ancho powder, cumin, black pepper, and beef stock to the instant pot.
Nestle the beef cheeks into the instant pot.
Secure the lid and set it to pressure cook for one hour and twenty minutes.
Allow for a natural release for 10 minutes before manually releasing the remaining pressure.
Carefully transfer the beef cheeks to a bowl and shred them with two forks. Spoon a little of the cooking liquid into the shredded beef to moisten it.
Remove the bay leaf from the birria sauce.
Using an immersion blender, puree the birria sauce and strain it into a large bowl. If you don't have an immersion blender, use a food processor for this step.
Set the birria aside to cool and store for later or immediately use as taco filling.
Make the birria de res tacos
Preheat a large skillet over medium-high heat.
Dip the tortillas into the consomme liquid and let them drip dry before adding them to the preheated skillet.
Quickly sprinkle cheese onto the tortilla and spoon the shredded beef birria over top.
Fold the tortilla over to make a taco and fry on both sides.
Mince the onion, jalapeno, and cilantro and mix in a small bowl.
Serve
Serve the birria tacos hot with a cup of the birria broth for dipping, the onion mixture and a spritz of fresh lime juice from lime wedges.
Notes
Ensure the instant pot sits on a counter with free space above it, not under any cabinetry. The hot steam can damage the underside of cabinets when it vents.
If the meat is not fork-tender, reseal the pressure cooker and cook for another 15 minutes with a quick release.
Remember, the time calculation on pressure cooker recipes needs to consider the time for your instant pot to come to pressure and seal. Only when the pressure has formed will the timer start counting down.