Rip off the stems of each chili and remove the seeds. Tear the chile into chunky pieces and put them into a highspeed blender with all the spices. Cover the ingredients with 3-4 cups of boiling hot water or beef broth until all of the ingredients are submerged. Set aside for 10 minutes.
After the chiles have hydrated, blend all of the ingredients until a smooth red sauce forms.
Place the beef into your instant pot, season the meat with a generous amount of course sea salt.
Add the red sauce into the pot with the meat and cover with the lid and cook on the meat setting for 35 minutes.
When ready, release the steam, and dive into the meat with a fork and flake off a piece to ensure it is fork-tender.
Add ¼ cup of freshly chopped cilantro, and the juice of 1 lime right into the pot and stir to combine.
Serve with warm tortillas, over a bed of warm buttery rice or quinoa.
This seasoning blend is for every 2 lb. of meat. If using more meat, adjust the seasonings accordingly.How long does this Mexican beef dish last? Store it in an air-tight container for up to three days.