Set the Instant Pot to saute. Place the trimmed chile peppers in the pressure cooker. and cook for 5 minutes. Transfer to a bowl and cover with 2 cups of hot water. Let the chiles soak for 10 to 15 minutes. With the Instant Pot still on saute, add 1 tablespoon of olive oil to the cooker. Season the beef with salt and add half the meat to the cooker to sear. Cook until the exterior of the meat is browned, then use a spoon to remove the meat. Add the remaining 1 tablespoon of olive oil and sear the remaining beef. Remove chile peppers from the water. Place chiles in a blender with tomatoes, onion, garlic, cumin, oregano, thyme, black pepper, and 1 cup of beef stock. Process until smooth. Pour the chile sauce into the pressure cooker. Stir in the remaining 3 cups of beef stock, apple cider vinegar, cinnamon stick, and bay leaves. Return the beef to the pressure cooker. Lock and seal the lid on the Instant Pot. Cook on high pressure setting for 45 minutes. After cooking, naturally release the pressure. Discard the cinnamon stick and bay leaves. Use a ladle to skim some fat and about 1 cup of sauce out of the cooker and transfer to a small bowl. Use two forks to shred the beef. To make tacos, heat some of the reserved fat and broth in a skillet or grill pan set over medium-high heat. Add as many corn tortillas as will fit to the skillet and flip it to coat in the mixture. Alternatively, you can dip your tortillas in the reserved sauce and then place in the skillet. Top each tortilla in the skillet with some of the shredded beef, cheese, and chopped onion. Fold each tortilla in half and cook until the cheese is melted and the tortillas are crisp, about 1 minute per side. Transfer tacos to a baking sheet or plate covered with foil or set in the oven to keep warm. Repeat until all of the tortillas have been filled and cooked. Before serving, sprinkle fresh chopped cilantro over the tacos and serve with lime wedges. You can also serve the tacos with bowls of remaining broth for dipping.