Start by removing the stems and seeds from the dried chiles and placing them into a heat-proof bowl. Cover with hot water and let them soak for 15-20 minutes.

Pat the beef chuck roast pieces dry and season generously with kosher salt.

Turn your pressure cooker to the sauté setting, add a drizzle of neutral oil, and sear the beef on all sides until nicely browned. Remove and set aside.

Add the tomatoes and onion straight into the pressure cooker and sear until golden. Remove and set aside.

Strain the chiles, reserving the soaking water.

Add the chiles to a blender along with the tomatoes, onion, garlic, oregano, cumin, coriander, apple cider vinegar, kosher salt, black pepper, and about 1 cup of the chile water. Blend until completely smooth.

Return the seared beef to the pressure cooker. Pour the blended sauce through a fine mesh strainer over top (use a spoon or spatula to help push it through), and discard the solids left behind.

Add beef broth, along with the bay leaves and cinnamon stick, then pressure cook on high for 1 hour. Allow a natural release of the steam.

Preheat your oven to 450°F, then transfer the beef from the pressure cooker to a bowl and shred.

Strain the consomé left in the pressure cooker once more into a small pot and keep warm on the stove. Stir about ½ cup of the warm consomé into the shredded beef.

Time to assemble! Grab your tortillas, carefully dip each one in the consomé so it covers both sides of the tortilla, then place on a parchment-lined baking sheet. First add the shredded beef and then some torn/shredded Oaxaca or mozzarella cheese.

Firmly press down firmly on the tortillas to seal, holding for a few seconds if needed so they stay closed. Cover with a little bit more cheese on top. Bake in the oven for about 15 minutes or until golden and the cheese is bubbly.

Serve with the remaining consomé for dipping, plus lime wedges, cilantro, and diced white onion. Enjoy!