In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.

Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot.

Add the chicken, browning on all sides, about 2-3 minutes per side.

Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.

Using a slotted spoon, remove the chicken to a bowl and use 2 forks to shred, discarding any large bits of fat.

Pour the sauce through a mesh sieve or colander to remove larger pieces. Allow the fats to settle on top.

Heat 1-2 teaspoons of the vegetable oil in a large skillet. Dip 2-3 corn tortillas (how many will fit in the skillet) in the birria broth and directly into the hot skillet.

Sprinkle 1 tablespoons of cheese in each tortilla, then 2-3 tablespoons of shredded chicken. 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 extra birria consommé for dipping.