Cut the chuck roast into large pieces, about the same size as the shank. Pat both cuts dry with paper towels to remove excess moisture, then season all sides generously with salt and pepper.

Set the Instant Pot to Sauté – High. Once hot, drizzle in 2 tbsp of oil and brown the meat on both sides. Don’t overcrowd—work in batches if needed. Remove all the meat and set aside.

Keeping the pot on Sauté, adjust heat to Medium-Low (or Low, depending on your model). Add the onion and garlic. Sauté until slightly softened, adding a bit more oil if the pot looks dry.

Add the spices: cumin seeds, thyme, marjoram, allspice, cloves, and Mexican oregano. Toast for about 1 minute, stirring frequently to prevent burning.

Add the dried peppers and toast for about 1 minute until fragrant, stirring constantly. Be careful not to burn them—they’ll turn bitter.

Carefully pour in 4 cups of water. Raise the heat to High Sauté and bring to a simmer. Press Cancel and let the peppers hydrate until fully softened, about 5–10 minutes.

Transfer the softened peppers and liquid to a blender. Add 1 teaspoon kosher salt and white distilled vinegar. Blend until completely smooth. If needed, strain the sauce for a silky texture.

Return the browned meat to the pot. Pour in the blended sauce and enough additional water to just cover the meat (about 4 cups), but do not exceed the Instant Pot’s max fill line.

Add the cinnamon stick and bay leaves. Secure the lid.

Cook on High Pressure for 45 minutes, then allow a Natural Pressure Release for 10 minutes. Manually release any remaining pressure and press Cancel.

Taste and adjust salt if needed. Discard the cinnamon stick and bay leaves. Skim and reserve the rendered fat from the surface of the broth (consomé).

To make tacos, chop or shred the meat and transfer it to a serving dish. Ladle some of the hot consomé over the meat to keep it juicy.

Heat the corn tortillas on a comal with a little of the reserved fat until hot and pliable.

Make tacos with the shredded meat. If using store-bought tortillas, use two per taco for structure. Top with chopped onion, cilantro, a squeeze of lime, and your favorite Mexican salsa.

Serve with a small bowl of consomé on the side— topped with onion, cilantro, and lime. Don’t forget to dip the taco before you take a bite!

You can also serve the meat as a main dish, soaked in consomé. Pair with Mexican rice, refried beans, or a light salad. Finish with a squeeze of lime juice.