Step 1

Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.

Step 2

Turn the Instant Pot or electric pressure cooker onto Saute and once it says 'HOT', add your high heat oil. When the oil is shimmering hot, add the chuck roast, making sure not to crowd the pot, and sear on all sides until browned. Repeat with the short rib until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.

Step 3

Destem and deseed the dried chilies by gently rolling the pods to loosen up the seeds inside. Cut the stems off and shake the seeds out of the pods.

Step 4

In a medium fry pan or skillet, dry toast the whole spices and chiles: the cumin seeds, coriander seeds, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about a minute or two.

Step 5

In the Instant Pot on Saute on the highest power and when it says 'HOT' add the toasted spices and dried chiles, the large white onion quarters, garlic cloves, and oregano then pour enough cold water in to cover everything. Let it simmer for about 15 minutes. This can also be done on the stove top in a large pot over medium heat.

Step 6

Pour through a mesh strainer and discard the most of the liquid (save 1 cup of it!) and discard the cinnamon stick, then transfer all the solids, the smoked paprika, the chopotle peppers with the adobo, the pureed tomatoes, and the reserved cup of liquids to a high powered blender. Blend until nice and smooth.

Step 7

Add the meat, the blended sauce, the bay leaves, apple cider vinegar, and the beef broth back into the Instant Pot. Lock the lid on for pressure cooking, set the Instant Pot to 'MANUAL' for 60 minutes and let the birria pressure cook.

Step 8

When time is up, let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the venting knob for a quick release of the rest of the pressure.

Step 9

Remove the meat from the consomme, shredding all of it with forks and removing the bones and bay leaves.

Step 10

Use a large spoon to skim some of the fat off the top of the consomme and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.

Step 11

Pour some of the consomme into a small serving bowl and add the chopped cilantro.

Step 12

Heat a nonstick pan to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat into the hot nonstick pan and add a little birria meat and Oaxaca cheese to one side, fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.

Step 13

Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.

Step 14

Reserve the rest of the birria meat and the consomme in airtight containers in the fridge for up to five days, with the fat. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.