Birria Tacos on the camp chef Griddle,, using a pressure cooker to speed things up #griddle

Birria Tacos are amazing! If you have an instant pot or old school pressure cooker this ones a winner. It does take a few steps but they can be spread out over a couple days. Cook the meat on 1 day then make the tacos the next. These have a really intense authentic flavor.

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Ingredients:
Cilantro
Gaujillo Chilli Peppers (Dried)
Arbol Chilli Peppers (Dried)
7 to 10 cloves of Garlic
Flour Tortilla Wraps
Low Sodium Chicken Broth
San Marzano Peeled Tomatoes
White Onion
Mexican Shredded Cheese Blend (or Oaxacan if you can get it)
Oregano (Mexican preferred)
Cumin
Bay leaf
Beef chuck Roast (or other fatty cut)
Beef Shin Steaks ( or other fatty cut)
Limes
Vegetable Oil