Sear the Beef: Turn the Instant Pot to Sauté mode. Add oil, then sear the salted beef chunks on all sides until browned. Remove and set aside.
Soften the Chiles: Remove stems and seeds from all chilies. Add them to the Instant Pot along with tomato, onion, garlic, and 1/2 cup water. Simmer until the chiles soften.
Blend the Sauce: Transfer the softened chiles, tomato, onion, garlic, and their cooking liquid to a blender. Add cloves and peppercorns. Blend into a smooth paste.
Pressure Cook the Birria: Return the seared beef to the Instant Pot. Add the blended chile paste, beef broth, bay leaf, oregano, cumin, paprika, cinnamon stick, and apple cider vinegar. Stir to combine. Seal the lid and pressure cook on high for 45 minutes. Allow natural release. Remove the cooked beef and shred it using two forks. Set aside.
Make the Birria Tacos: Strain the consommé if you prefer a smoother dipping broth. Dip each corn tortilla into the top layer of the consommé (the red oily part). Place it on a hot pan, add cheese, then add shredded beef. Fold into a half‑moon and crisp both sides until golden.
Garnish with chopped onion, cilantro, and lime. Serve with a bowl of consommé for dipping.
