Place chills in a large glass container. Bring about 4 cups of water to a boil then cover the chilis with the hot water. Let the chilis soak for 10-15 minutes. You may need to use a small plate to weight the chilis down to keep them submerged.

Once the chilis are re-hydrated remove the stem and seeds then place the chilis in a food processor or blender. Add ¾ of the spices, garlic, vinegar, and and ¼ - ½ cup of water. Blend until smooth puree. Set aside.

Turn instant pot settings to “Saute” on high until display reads “hot.” Add oil then saute the onions 3-4 minutes until translucent. Add brisket for a quick saute (1 minute).

Cancel saute settings. Add pureed chilis, beef broth, remaining spices, and bay leaf. Close lid and pressure cook for 10 minutes. Allow pressure to release naturally.

Using two forks shred the brisket in the sauce.

Heat the tortillas then dip them one at a time into the stew giving them a good soaking. Lay tortillas flat on a plate. Add stewed brisket to the tortillas to make the tacos. Dress based on your preferences. I used pickled red onions, cilantro, and shredded Oaxacan cheese. Fold the tortillas into tacos and then fry in a skillet about 2-3 minutes per side.

Serve the tacos with the stew as a dip.