• Arrange the meat to the inner pot.
• Put the Black Peppercorn, dried oregano, and garlic into the food processor.
• Boil four cups of water in a medium-sized saucepan and add the chilis. Boil until the chilis are soft. Transfer the chilis to the food processor and add the beef broth. Process the ingredients. Make sure that you secure the processor to the base and that the processor is covered. You don't the chilis to splatter everywhere.
• Sift the chilis into the meat. Press using a spatula to release the juice.
• Add the rest of the spices: cinnamon sticks, bay leaves, and ground powder.
• Set the inner pot to the base and cover with the pressure cooker lid. Set the pressure to HI and set the timer to forty-five minutes. Natural release when done.
• Let the meat cool down a separate the meat from the juice. Shred the meat.

Prepare the Birria

• Dip the soft taco and dip it to the meat sauce. Fry and add the cheese. Top it with the shredded meat. Top the meat with a small amount of cheese. Fold the taco and fry until the cheese is melted and the taco is crisp.

Garnish

• Chop the onion and cilantro.Add a small amount of lime juice and season the salt and pepper.