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Place chuck roast, 4 cups of water or broth, and 1 EZ Bombs Birria Bomb into an Instant Pot. Cook on high pressure for 1 hour and 45 minutes.
Once cooked, shred the birria meat and set it aside. Reserve the consommé (broth) for dipping.
Dip a tortilla into the oil at the top of the consommé (you can remove the oil that accumulates at the top of consommé), coating it lightly.
Heat a skillet or griddle over medium heat, then fry the tortilla until it begins to crisp.
Add a layer of cheese, followed by shredded birria meat, cilantro, and diced onions.
Fold the tortilla in half and cook until the cheese melts and the taco is golden and crispy.
Serve hot with a side of consommé for dipping. Enjoy!