• Remove the stems and seeds from all of the dried chiles.
• Turn the instant pot onto the sauté mode and add the chiles to the pot. Toast for about 3 minutes or until fragrant, stirring frequently. Remove from the pot.
• Add the avocado oil to the pot and season the chuck roast with a pinch of salt. Brown each piece of the meat for about 2 minutes per side. You may have to do this in 2 batches so you don’t overcrowd the pot. Remove from the pot.
• Add the onion, garlic, oregano, cumin, coriander, cinnamon, and salt. Sauté for about 3 minutes.
• Add the tomatoes, broth, coconut aminos, and apple cider vinegar. Stir to combine. Add the chiles back into the pot and stir again, then add the beef into the pot.
• Place the lid on and pressure cook on high for 50 minutes. Let natural release for 15 minutes.
• Remove the meat from the pot and shred, removing any excess fat
• Use an immersion blender to blend up the chiles in the liquid until a smooth broth forms. Placethe beef back into the pot with the liquid.

To Make the Tacos

• To make tacos, preheat a skillet over medium heat. Dip a corn tortilla into the broth mixture and place into the heated pan. Sprinkle a generous amount of shredded oaxaca, followed by aspoonful of the beef. Fold the tortilla over the beef and flip. Cook until each side is slightly crispy.
• Top with fresh cilantro and green onion and a bowl of birra broth on the side for dipping. Enjoy!