Prepare the beef chuck roast by cutting into 2 inch chunks. Season with salt and pepper to taste. Optional: In the pressure cooker sear the beef on both sides until browned.

Take the dried peppers and remove the seeds. Then, lightly toast the dried peppers, onion, and garlic to enhance the flavor of the peppers.

In the pressure cooker, combine the beef chuck roast, chopped onion, minced garlic, dried oregano, ground cumin, chili powder, salt, black pepper, beef broth, diced tomatoes, cinnamon, bay leaves, and peppers.

Close the pressure cooker lid and set it to high pressure. Cook for 60 minutes

Once the cooking time is up, allow the pressure to release naturally for about 15 minutes, then manually release any remaining pressure

Carefully remove the beef from the pressure cooker and shred it using two forks

Next, remove the onions, garlic, and peppers from the pressure cooker and add to a blender. Add tomato paste and blend on high for 2-3 minutes or until combined. This will make a dipping sauce to serve with your tacos.

Then remove the broth from the pressure cooker and run it through a mesh strainer and into a large bowl. This will give you a smooth consome with no lumps.

Heat a skillet over medium-high heat Dip your tortillas in sifter consome and lightly toast the corn tortillas on both sides

Fill each tortilla with the shredded beef , cheese, and top with your favorite optional toppings, such as chopped cilantro, diced onions, and a squeeze of lime juice.

Serve the delicious Birria Tacos hot and enjoy!