Here are the following ingredients:
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Follow these cooking methods/directions:
Snip off the stem end of each chili pepper with scissors and split each chili open lengthwise. Open up and scrape out seeds and membranes. Heat a heavy medium-size skillet over medium heat. To toast the chilies, place one or two in the pan skin side down and press it with a metal spatula until it softens and blisters. Flip the chili over and toast the inside being careful not to burn it. Transfer to a heatproof bowl and continue with the remaining chilies. Pour boiling water over chilies; set aside.
To the same skillet, add cloves, cumin seeds and peppercorns and toast over low heat, shaking pan constantly, for about 1 to 2 minutes until fragrant. Transfer to a plate to cool. Grind the toasted spices finely in a mortar using a pestle or in a spice grinder. Set aside.
Heat olive oil in the same skillet over medium heat. Cook onions and garlic, stirring frequently, for about 5 to 10 minutes or until the onions become translucent and turn lightly brown. Transfer to electric pressure cooker.
Slice the meat in half lengthwise and cut each piece crosswise into 2-inch (5 cm) lengths. Add to pressure cooker; stir in tomatoes, oregano, cinnamon, bay leaves, vinegar, reserved ground toasted spices and 1 tsp (5 mL) salt.
Drain the chilies and place in a blender with the beef stock; purée until smooth. Pour through a sieve directly over beef mixture, pressing down on the solids; discard solids. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 1 hour. When the timer beeps, let the pressure reduce naturally. Remove the lid and taste; adjust the seasoning to your taste with salt and vinegar. (The consistency should be in between a soup and a stew.)
Serve in bowls as a stew or shred the meat and serve as tacos. Garnish with cilantro, serrano chilies or hot pepper sauce, lime wedges, onions, radishes, avocados, cabbage and tortillas as desired.