Prepare the chile marinade

• Add the chili peppers, chili de arbol, green onion with roots, garlic, chipotle sauce, lime juice, cilantro and beer to the blender
• Push the cilantro down and blend until smooth

Cut the brisket

• Cut the brisket flat into smaller chunks so it absorbs more flavor

Pressure cook the brisket

• Place the brisket chunks in the Instant Pot
• Pour in the blended chile juice and add the beef tallow
• Put the lid on and cook for two hours, then let it sit for one hour

Shred and strain

• Remove the meat and set it aside
• Drain the chunks out of the juice, keeping the juice for dipping

Build the tacos

• Heat the griddle and add the meat
• Dip the tortillas in the fat on the griddle and lay them down
• Scoop some juice over the meat and chop it up
• Flip the tortillas, add the meat and top with cheese
• Turn off the heat and let the cheese melt

Serve

• Top the tacos with onion, cilantro and a squeeze of fresh lime
• Dip in the reserved consommé