Pat the meat gently dry with paper towels. Season generously all over with sea salt, freshly ground black pepper and ground cumin. Press the seasoning into the surface of each piece of meat.

Slice open the dried chiles and discard the seeds. Set aside.

Heat a little bison tallow in a small cast iron skillet. When hot, quickly fry the chiles for approximately 2 minutes, stirring constantly to prevent them from burning. Remove from the heat and set aside.

Boil water in a small saucepan. Add the fried chiles in and cook for approximately 10 minutes until they are soft. Set aside the entire saucepan to cool.

Add a little more oil or tallow to the cast iron skillet. Cook the onions for a couple minutes until they become tender and fragrant. Add in the garlic, peppercorns, bay leaves, cinnamon stick, thyme, marjoram and oregano. Cook for a minute or two, stirring often. Add in the ½ can of roasted tomatoes and combine, cooking for approximately 3 more minutes, continuing to stir. Remove from the heat and set aside.

Pour the cooled chiles and their cooking water into a blender. Add in the cooked onion and tomato mixture from the skillet, along with the cumin, apple cider vinegar and bone broth. Blend until smooth, then pour through a strainer into a bowl. The resulting sauce will be the marinade for the meat. Set aside.

Place the seasoned meat in a large shallow dish or bowl and pour the marinade on top. Cover with a lid or plastic wrap and refrigerate for anywhere from 2 hours to overnight, depending on how much time you have. If you’re using an Instant Pot, you can cut down the marinating time or even leave it out completely.

To cook in the Instant Pot, add the meat and marinade to the pot. Cook on high pressure for 45 minutes. The meat should be fork tender and easy to shred.

If cooking in the oven, preheat to 350 degrees Fahrenheit. Add the meat and marinade to a large Dutch oven and cook, covered for 2 hours or until the meat is falling apart tender.

Shred the meat. Heat the corn tortillas and quickly dip each one in the sauce if making tacos. Add meat into each one and add toppings. You can also serve the meat on its own with sauce spooned over the top as a soup. Garnish with cilantro, lime and salsa.