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1. Toast the guajillo chilies in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, then soak in hot water for 15 minutes until pliable. Pat the beef chunks dry and season with kosher salt and black pepper.
1.4 kg Beef chuck roast, cut into 5 cm chunks,
3 pieces Dried guajillo chilies, stemmed and seeded,
2 tsp Kosher salt,
1 tsp Black pepper
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2. Heat the avocado oil on the Instant Pot Sauté setting until shimmering. Sear the beef in two batches for 3 to 4 minutes per side until deeply browned, then transfer to a plate.
1.4 kg Beef chuck roast, cut into 5 cm chunks,
2 tbsp Avocado oil
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3. Drain the soaked guajillo chilies and blend with the chipotle chilies, adobo sauce, quartered white onion, garlic cloves, lime juice, apple cider vinegar, beef broth, cumin, oregano and ground cloves until completely smooth.
3 pieces Dried guajillo chilies, stemmed and seeded,
2 pieces Chipotle chilies in adobo,
1 tbsp Adobo sauce from the can,
1 piece White onion, quartered,
6 clove Garlic cloves,
2 pieces Limes, juiced,
2 tbsp Apple cider vinegar,
0.8 cup Beef broth,
2 tsp Ground cumin,
2 tsp Dried Mexican oregano,
0.2 tsp Ground cloves
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4. Pour the sauce into the hot pot and scrape up all the browned bits from the bottom. Return the beef and its juices to the pot, tuck in the bay leaves and stir to coat.
1.4 kg Beef chuck roast, cut into 5 cm chunks,
3 piece Bay leaves
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5. Lock the lid, set the valve to Sealing and pressure cook on High for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
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6. Discard the bay leaves and shred the beef directly in the pot with two forks. Use the Sauté setting to simmer for 5 to 8 minutes until the sauce thickens slightly, then season with extra salt and lime to taste.
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7. Warm the corn tortillas on a hot dry skillet or comal for 30 seconds per side until pliable and lightly charred. Fill with the shredded beef and top with diced white onion, cilantro and a squeeze of lime from the wedges.
18 pieces Corn tortillas, for serving,
0.5 cup Fresh cilantro, chopped (garnish),
0.5 piece White onion, finely diced (garnish),
2 pieces Lime wedges (garnish)
