I seasoned with garlic powder, lemon pepper, onion salt, meat tenderizer, sea salt. Place in ziplock bag overnight.
Next day chopped a large onion into big chunks, peel 8 cloves of garlic, and have 4-5 bay leaves. De-seed and de vein all dried peppers EXCEPT the small chiles japoneses.
4 chile guajillos, 3 New Mexico chiles, 5 chiles japoneses (do not break open)
Set instant pot to beef/stew setting, cover and start.
Place everything into the instant pot and fill with water. Just a tad below fill line.
While that is cooking, you can chop an entire onion into tiny bits,
Strip an entire cilantro bunch and finely chop (both of these will go into your consomé later)
Take out mozzarella cheese
When beef is done, take it out of the broth and shred
Strain broth through a fine mesh strainer. Save the broth and set aside, take onion, peppers, and garlic from the strainer and put into blender with about 3-4 cups of broth and two tablespoons of Knorr pollo and 1 1/2 or Knorr Tomate.
When done, strain contents into a bowl and save about 1-2 cups of it for dipping your tortillas, and add what left of it into the broth. Your consomé is done now.
Warm up corn tortillas and dip one at a time into sauce, quickly fry up corn tortillas when one side is done, flip and add cheese and beef, fold over and finish cooking. Repeat for rest of tortillas.
Now get a small dipping cup/bowl for consomé. Add onion and cilantro into tiny cup and fill with consomé (broth)
