Carefully split all dried chiles, remove seeds and membranes. Using a firm brush, wash the chiles under cool water. Place washed chiles, garlic and ½ onion in Instant Pot.

Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top, turn and set lever to Sealing. Press the Manual (or Pressure Cook) button on the Instant Pot and set to high for 10 minutes. After the 10 minutes of pressure, natural release for 5 minutes then quick release the remaining by turning off the sealing valve. Entire process should take about 20-25 minutes. Once pressure is fully released, remove lid and strain out the liquid.

With tongs, remove chiles, garlic and onion and place in blender with 1 cup fresh water. (Discard cooking water.) Blend until smooth.

Place a metal mesh strainer over a large bowl or 1-quart measuring cup. Pour the sauce through the strainer to remove the solids. Swirl a metal whisk or spoon in the sauce, gently scraping the sides and bottom of the strainer so the liquid will go through. Discard the solids. Add enough water to make 1 quart (or 4 cups). Set aside.

Note: You can either continue directly to the remainder of the recipe or store the sauce in the refrigerator for up to 24 hours before preparing the remainder.

Place 2 tablespoons olive oil in Instant Pot and press saute. Allow to heat for about one minute. Place chicken thighs, skin side down in Instant Pot. As you place them, move them around a little in order to distribute the olive oil. Sear chicken for about 4 or 5 minutes for a golden brown then remove to a plate and set aside. If your saute feature tends to run too hot, it's okay to hit cancel and let it cool down a little bit before continuing the saute button. Once seared, press the Cancel button on the Instant Pot to reset and remove chicken to a plate. Set aside.

Place Red Chile Sauce, El Pato, Oregano, Cumin, Salt and Bouillon in Instant Pot. Stir lightly to incorporate. Place Chicken and Bay Leaves in Instant Pot.

Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top, turn and set lever to Sealing. Press the Manual (or Pressure Cook) button on the Instant Pot and set to high for 10 minutes. After the 10 minutes of pressure, natural release for 5 minutes then quick release the remaining by turning off the sealing valve. Entire process should take about 20-25 minutes. Once pressure is fully released, remove lid. It will be HOT.

Remove chicken thighs to plate. Remove skin and bones then shred or cut into pieces to fit into tortillas. Remove all cooking sauce to a separate bowl or container to make things easier for assembly. You'll want it to be big enough to dip the tortillas.

Skim some of the fat from the cooking liquid (chile sauce) into a skillet on medium high heat. Depending on your cut of chicken, you may not have much fat in the sauce. You may need to supplement by adding some other fat (i.e., oil or lard) to the skillet. Dip a tortilla into the cooking sauce then place in hot skillet. This will splatter so use caution. Don't be tempted to turn down the heat. This requires the heat in order to make crispy tacos. If you cook it too slowly, it will be more like enchiladas and soak up too much of the sauce.

Once one side of the tortilla is fried for about 30 seconds to one minute, turn it over. After another 30 seconds or so, add two tablespoons (or more) chicken and two tablespoons shredded cheese. Using two spatulas, fold over the tortilla in the middle. Press lightly and continue cooking about 30 seconds. Turn over and continue cooking. For more red color, spoon over more red sauce on each side while frying. Remove to paper towel lined plate. Repeat the frying until all tacos are used. Add more fat as needed.

Dice the remaining ½ onion and open the tacos slightly to add the onion and chopped cilantro. Place extra sauce for dipping into little bowls. Stir in about a teaspoon diced onion and a pinch of chopped cilantro into each bowl of sauce. Place pieces of lime on the side to squeeze over the tacos. Serve immediately.