-beef chuck roast -vegetable oil -salt & pepper -chipotle peppers in adobo sauce -adobo sauce -crushed tomatoes -garlic -onion -ancho chili powder -oregano -cumin -paprika -ground cloves -cinnamon -apple cider vinegar -grapeseed oil -red chilis -roasted unsalted peanuts -toasted sesame seeds -white vinegar -brown sugar -corn tortillas -Monterey Jack cheese -cilantro -lime wedges
In a large food processor, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse. Add 2 cups of water and pulse. Rub the chuck roast with salt and pepper. Heat the vegetable oil over sauté in the instant pot. Add the beef, tossing to brown all sides.
Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 40 minutes. Use quick release method.Using a slotted spoon, remove the beef to a bowl and use 2 forks to shred. Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.
Heat the grapeseed oil in a large skillet. Add the dried chiles, turning and browned until softened and puffed. Remove to a bowl. Add the onion to the hot oil, sauteing for 2 minutes. Add the garlic, sauteing for an additional 1 minute. Reduce heat to low, add the peanuts, sesame seeds, vinegar, sugar and chiles to the pot. Toss to coat and heat over low heat for 10 minutes.
Heat the vegetable oil in a large skillet. Dip 2-3 corn tortillas in the beef broth and directly into the hot skillet. Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded beef. Fold over the tortilla to form a taco. Sear on each side for 1-2 minutes or until browned. Remove and serve with fresh cilantro, onion, lime wedges and salsa macha.
The beef will stay fresh in an airtight container in the refrigerator for up to 3 days. You can choose to store it with the broth or to keep them separate.