1. Gather all ingredients, including your choice of meat (goat or beef), dried guajillo and ancho chiles, garlic, cumin, oregano, bay leaves, vinegar, and other spices.
2. Remove seeds and stems from the dried chiles, then soak them in hot water until soft.
3. Blend the softened chiles with garlic, vinegar, cumin, oregano, and other spices to create the adobo marinade.
4. Coat the meat thoroughly with the marinade and let it marinate for at least 2 hours or overnight for more flavor.
5. In a large pot, slow cooker, or Instant Pot, sear the marinated meat until browned on all sides.
6. Add bay leaves and enough water or broth to cover the meat, then bring to a low simmer.
7. Cook the meat slowly for several hours until it becomes very tender and easily shreds apart.
8. Remove the meat from the pot and shred it using two forks.
9. Strain the remaining broth (consomé) and adjust seasoning to taste.
10. Serve as a stew with the broth, garnished with chopped onions, cilantro, and lime juice.
11. To make birria tacos, dip tortillas in the consomé, fill them with shredded meat, and cook on a hot griddle until crispy.
12. Serve the birria tacos with a side of consomé for dipping and additional garnishes.