Make the sauce:

1. Add the beef broth and tomato paste to a medium saucepan (I used a 3 quart size) and set aside.
2. Wear gloves if your hands are sensitive to spice/heat and remove the stems and seeds from the guajillo peppers. They should remove easily without needing a knife. Discard the stems and seeds, and add the deep red skins to the pot with the beef broth and tomato paste.
3. Set the saucepan over medium high heat and allow the broth to come to a boil. Boil the peppers for a minute, and then remove from the heat. Set aside to cool slightly while you prep the rest of the spices for the sauce.
4. In a blender canister, combine the chipotle peppers in adobo sauce, apple cider vinegar, bay leaves, garlic, cinnamon, cloves, thyme stems, lime zest, Mexican oregano, cumin, whole peppercorns and ground ginger. Carefully add the hot broth and guajillo peppers to the blender and secure the lid.
5. Blend until smooth according to the manufacturer’s instructions for your blender. Set the sauce aside while you prepare the beef.

Make the beef:

1. Following the instructions for your Instant Pot, set your cooker to sauté on the highest setting and add the 2 TB of olive oil. While the cooker heats up, season all of the beef with the salt and pepper on all sides.
2. Once the cooker has reached the sauté temperature (it should tell you that it’s hot) add enough beef to cover the bottom of the cooker. You’ll probably need to work in batches to avoid overcrowding the cooker. 
3. Sear the beef for 2 minutes per side, and remove the finished chunks to a clean plate while you continue searing the remaining beef. After all the meat has been seared, cancel the sauté setting and add the beef back to the cooker.
4. Pour the red sauce from the blender canister into the Instant Pot, making sure to coat all of the beef. The sauce won’t completely submerge the meat, that’s okay.
5. Secure the lid on the cooker, and make sure that the valve on the top is set all the way to the “sealing” position. Select high pressure cook according to your cooker’s instructions and set the timer for 1 hour. The Instant Pot will take about 15-20 minute to build pressure before beginning the cook time.
6. After the cook time has completed, carefully release the pressure manually by pushing the top valve to the “venting” position. The steam will escape very quickly and will burn if you touch it. Be very careful. Wait until all the pressure has released, the small silver meter next to the valve should be completely sunken in.
7. Remove the beef from the cooker to a separate bowl and use 2 forks to shred it. Discard the bones from the short ribs.

Assemble and fry the tacos:

1. After you remove the meat, you’ll notice a slick of bright red grease on the surface of the sauce. Use a ladle to carefully skim off that grease and add it to a shallow bowl. This will be used to dip the tortillas before frying.
2. After you separate the grease from the consommé (sauce), remove about a cup of the consommé from the Instant Pot and add it to a smaller bowl for serving. Squeeze the juice from one lime into the consommé in the small bowl along with a sprinkle of some white onion and cilantro. Set aside for serving.
3. Pour the remaining consommé into the shredded meat and use tongs to coat the beef in the sauce. Set a large skillet over medium heat and allow it to come up to temperature. Keep small bowls of the white onion, cilantro and shredded cheese nearby for easy grabbing and smoother workflow when the tacos are in the pan.
4. Once the skillet is hot, dip one corn tortilla in the red grease on both sides. Carefully add the tortilla to the skillet and allow it to fry on the first side until it “blisters.” You’ll be able to clearly see little pockets of air expand up and “blister” over the tortilla.
5. Flip the tortilla onto the second side and add a layer of cheese, a portion of beef, onion and cilantro to one side of the tortilla, leaving the other side empty.
6. Fold the empty side over the fillings, carefully pressing down on the taco to finish frying and hold its folded shape. Remove the finished taco to a clean serving plate and repeat this process for the remaining tortillas, or until the red grease has been used up.
7. Serve the tacos with the small bowl of consommé that you seasoned with the lime juice from earlier. Any leftover tacos should be individually wrapped and refrigerated. Use within 2-3 days. Extra consommé can be refrigerated for up to a week.