Season and sear the beef

• Season the beef with salt and pepper.
• Sear it in a hot pan with oil on all sides, then set aside.

Toast the chiles and vegetables

• Lightly stir-fry the deseeded ancho and guajillo chiles, onion, garlic and tomatoes.
• Once almost done, add the cumin, thyme, bay leaves and salt.

Simmer the consomé base

• Add the water and let it boil until the vegetables soften.

Blend and strain the consomé

• Place the vegetables and broth in a blender and blend until smooth.
• Strain the mixture for a smooth texture.

Pressure cook the meat

• Add the meat and consomé mixture to the pressure cooker.
• Cook for 30 minutes (or in the oven for 3-4 hours).

Shred the meat

• Pull the meat apart while still hot.
• Add a little consomé to keep every bite juicy.

Build the tacos

• Dip the tortillas in the consomé.
• Fill with the shredded meat and bring it all together.