Mama Maggie's Kitchen

For the Chile Sauce:
Remove the stems from the chile pods.
Open the chiles lengthwise and remove seeds and veins.
Repeat until there are no more chiles left.
Place in a stock pot and cover with 2 cups of water.
Bring to a boil. Then, remove from heat.
Put a lid on the pot, and let rest for 5 minutes.
Throw away the water.
Add rehydrated chiles, cinnamon, garlic, salt, pepper, thyme, cloves, and oregano to a blender.
Add 2 cups water.
Blend until smooth.
Set aside until ready to use.
For the Beef:
Press the Saute button on the Instant Pot.
Add the olive oil.
Heat for 2 minutes.
Meanwhile, chop up beef into large pieces and season with salt and pepper.
Sear on all sides.
Remove the beef from the instant pot.
Place a strainer over the instant pot and strain the chile sauce.
Add the bay leaf, bouillon, and 2 cups water.
Stir to combine and return the beef to the pot.
Place the lid on the instant pot.
Move the valve to Sealing.
Press the Pressure Cook button.
Set time to 45 minutes.
Once the cycle is complete, move the valve to Venting.
Remove the beef from the pot and chop it up.
Reserve the broth for later. That is the consome to be served with the burritos.
For the Burritos:
Warm up the tortillas.
Add some cheese, some chopped-up birria, diced onion, and cilantro.
Roll up halfway.
Then, tuck in the sides.
Tightly roll up the rest of the burrito.
Repeat until done with all the burritos.
To Serve:
Pour some of the consome into cups and top with lime, cilantro, and onion.
Serve the consome with the burritos.
Dunk the burritos into the broth and enjoy!