Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your beef and season all sides with salt and pepper. Set aside.

Add chipotles in adobo, vinegar, tomatoes, garlic, oregano, smoked paprika, and cumin to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to the blender. Blend the marinade into a smooth paste. Marinate the meat for a minimum of two hours or up to overnight.

Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).

Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with beef stock, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours. When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones (if any). Taste and season with salt and pepper, if desired.

Keep the consomé warm and cook your noodles in rapidly boiling water, according to the package. Drain well.

Ladle 2 cups of piping hot broth into deep bowls. Add the noodles and top with birria meat, shredded cabbage, Mexican Style Street Corn, onions, chopped cilantro, jalapeños, and egg.