Turkey Birria

1. Cook the turkey with salt, black pepper, bay leaves, about 2 tbsp of garlic, sliced onion, water, and about 2 tbsp of white vinegar for 30 minutes on medium heat.
2. Take the turkey out and shred it, ensuring there is no skin, bones, or tendons, only meat.
3. Cook six guajillo peppers, five arbol peppers, a few garlic cloves, and 1/4 of an onion with water for 20 minutes.
4. Blend everything from step 3 well.
5. Strain the broth (from cooking the turkey) to have a clear broth.
6. Add the shredded turkey and the blended pepper sauce to the strained broth. Ensure to scrape out all the pepper sauce from the blender.
7. Add tomato and chicken bouillon to taste and let it boil.
8. Turn off the heat once it has boiled.
9. To make quesabirrias, warm up tortillas on a griddle on both sides.
10. Add shredded chihuahua cheese to the warmed tortillas.
11. Serve the quesabirrias with some of the consomé (broth) with chopped cilantro and onion.