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.

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.