Prepare the chilies

• Clean and stem the dried peppers, then remove the seeds.
• Cut the chuck roast into chunks.

Toast the spices and chilies

• Heat the oil in a pan and add the Mexican oregano, cumin, thyme, paprika and turmeric.
• Add the peppers and the sesame seeds and toast.
• Remove the peppers and set aside.

Build the sauce

• Add the onion, bay leaves, tomatoes, garlic, ginger, clove, apple cider vinegar, salt and pepper.
• Add the cilantro and green onion.
• Blend everything until smooth.

Cook the meat

• Put the meat in the pressure cooker and pour the sauce over it.
• Add the water, seal the lid and cook on high pressure.
• Let the pressure release naturally.

Shred the meat

• Take out the meat and shred it.
• Strain the consomme and keep it warm.

Assemble the tacos

• Dip the corn tortillas in the consomme.
• Fill with shredded meat and cheese, then fold closed.
• Cook on both sides in a hot pan until crisp.

Serve

• Serve the tacos with a bowl of consomme for dipping.
• Top with cilantro and onion.