Step 1

Cut and season the beef. Cut 3/12 pounds chuck roast into 12 pieces. Season with 2 teaspoons of the kosher salt and 1 teaspoon ground black pepper.

Step 2

Prepare the chiles, onion, and ginger. Using kitchen shears, cut the stems from 4 guajillo and 2 ancho chiles. Remove the seeds. Peel and halve 1 large white onion. Peel 1-inch fresh ginger and cut in half. Place the chiles, half the onion (reserve the other half of the onion), and ginger in a 6-quart or larger pressure cooker.

Step 3

Cook the aromatics. Add 5 peeled garlic cloves, 2 plum tomatoes, and 5 cups water. Using the highest Sauté setting, bring to a boil. Boil for 10 minutes.

Step 4

Blend the sauce. Turn off the cooker. Using a slotted spoon, transfer the chiles, onion, garlic, tomatoes, and ginger to a blender. Add 2 cups of the cooking liquid, the remaining 1 teaspoon kosher salt, 1/4 cup apple cider vinegar, 1 teaspoon black peppercorns, 1 teaspoon Mexican oregano, 1 teaspoon cumin seeds, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Blend on high speed until smooth, about 1 minute.

Step 5

Strain the sauce. Fit a fine-mesh strainer over a large bowl. Strain the sauce and push it through the strainer with the bottom of a ladle until only a thick paste remains in the strainer. Discard the contents of the strainer.

Step 6

Sear the beef. Empty, wash, and dry the insert of the pressure cooker. Add 1/4 cup avocado oil to the pressure cooker and heat on the highest Sauté setting for 5 minutes. Add half the beef and sear until browned on a few sides, 8 to 10 minutes. Transfer to a plate. Repeat searing the remaining beef.

Step 7

Pressure cook the beef. Return all the beef and any accumulated juices to the pressure cooker. Add the strained sauce, 5 cups beef broth, and 4 fresh thyme sprigs. Lock on the lid and make sure the valve is set to seal. Set to cook on HIGH pressure for 40 minutes. It will take 15 to 20 minutes to come up to pressure. Meanwhile, prepare the toppings.

Step 8

Prepare the toppings. Dice the reserved 1/2 onion. (If you’d like a less spicy onion, rinse under cold water.) Finely chop 1 cup fresh cilantro. Cut 2 limes into wedges. Shred 1 pound cheese if desired. Refrigerate in separate containers.

Step 9

Release the pressure naturally. When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure.

Step 10

Shred the beef. Heat the oven to 250ºF. Using a slotted spoon, transfer all of the beef to a large bowl. Shred the beef with 2 forks, discarding any chunks of fat. Discard the thyme sprigs. Taste and season the beef and cooking liquid (consommé) with kosher salt as needed -- they should be very well seasoned.

Step 11

Dip the tortillas. Heat a griddle or large nonstick frying pan over medium heat (or about 350ºF on a griddle). Working with as many tortillas will fit in a single layer in the pan or griddle, dip the tortillas one at a time in the consommé. Place in the pan in a single layer.

Step 12

Fill the tacos. If making quesatacos (cheese birria tacos), sprinkle about 1/4 cup of the cheese onto each tortilla first. Top one half of each tortilla with about 1/4 cup shredded beef. Drizzle the beef with a little more consommé.

Step 13

Cook until crispy. When the cheese is melted, fold each tortilla in half. Cook, flipping halfway through, until browned in spots and crispy, 5 to 6 minutes total.

Step 14

Keep the tacos warm. Transfer the tacos to a baking sheet and keep warm in the oven. Repeat assembling and cooking the remaining tacos. Serve the tacos garnished with the diced onion, cilantro, and lime wedges, with small bowls of consommé for dipping.