In your Hamilton Beach Stack and Snap food processor or any food processor that you have, puree the chilli sauce/marinade ingredients till smooth. Set aside.
Next, slice the beef into 4-5 chunks and sprinkle liberally with salt and pepper. Then, sear the beef on a hot pan with a little bit of oil 3-4 mins on each side till it has developed some color. I use my multicooker on "Sauté Mode" but use the pan in which you will be cooking your stew.
Once seared, remove the meat, and in the same pan, add the chopped onion and garlic and stir for a minute. Then, add vinegar. Instantly the brown bits of flavor left from searing the meat will lift up. Stir for a couple minutes.
Next, add the meat back into the pan along with the chilli marinade we pureed, the spices listed under Birria Stew (cumin, coriander, salt, oregano, bay leaf) and ½ cup of beef broth. You can add a bit more broth enough till the meat is loose and almost submerged in the liquid.
Pressure cook with vent sealed on "High" for 55 mins at least and then check to see whether the meat is pull apart tender. I used chuck roast and it took me 1 hour and 15 minutes but if you use a brisket or any other cut of meat, it will take you less time.
Shred the meat and set aside.
To assemble tacos, heat a non-stick skillet with a touch of oil. Next, dip a 6" tortilla into the stew (the fat from the stew will come on top so you're essentially be frying up the tacos in the stew fat).
Fry the taco on one side for a minute or two then flip. On the flipped side, layer on the meat, chopped onion and cheese. Fold the tortilla and let it crisp on both sides.
Serve up the birria tacos or quesabirria with a side of the stew (consommé) for dipping.