Step 1

Toast dried peppers in large skillet over medium-high heat until fragrant. Transfer peppers to a medium bowl and add enough hot water to cover. Let soak 20 minutes. Meanwhile, season meat with salt and pepper and sear in hot oil in the same skillet over medium-high heat until brown on all sides. Set meat in a 3 qt baking dish. In the same pan, sear tomatoes, onion, and garlic until just softened. Transfer to a blender, wipe skillet clean. Toast peppercorns, cumin seeds, cloves, and cinnamon over medium heat until fragrant, about 3 to 5 minutes. Transfer to the blender with the tomato mixture. Add softened peppers (discarding liquid), vinegar, oregano, and marjoram. Blend until smooth.

Step 2

Pour pepper mixture over beef, tossing to coat. Cover and let marinate at least 4 hours or overnight.

Step 3

Add 1 cup beef broth, beef, and marinade to pressure cooker . Cover and cook on high pressure for 45 minutes with 10 minute natural release.

Step 4

Remove beef from pot and shred (discarding bones, if any). Season to taste with additional salt and black pepper. Cover and set aside. Strain liquid into a medium saucepan, discarding solids. Add remaining beef broth (should have about 6 cups total soup), season to taste with salt and pepper. Cover to keep warm.

Step 5

When ready to make tacos, dip tortillas in the warm broth and place in hot skillet. Add 2 Tbsp shredded cheese on the tortillas. Once cheese is melted, top with about ¼ cup shredded beef. Fold tortillas in half and continue to cook until crisp on both sides. Serve tacos with broth, pico de gallo, onions, lime wedges, and cilantro.