To Sear the Chuck Roast:  Over medium high heat, heat a large heavy-bottomed skillet. Add the oil to the pan. 

Sprinkle the chuck roast with kosher salt, pepper, onion powder, and garlic powder liberally on all sides. 

When the oil in the pan is hot and glistening add the chuck roast to the pan, sear 4-6 minutes (until golden brown) and then flip the roast and repeat on the other side. Take the seared roast and place it in the Instapot. 

Adding the other ingredients to the Instapot: On top of the chuck roast, add beef and tomato bullion. Add diced onion, tomato, tomatillo, smashed garlic, all of the spices, and tomato paste. 

For the dried chiles: Cut the stem off of each chile with scissors. Using the scissors split open the chile, removing the seeds which can make the broth taste bitter. Discard the seeds and stems. Cut the chile skins into 2-inch pieces and add to the Instapot. If chile negro cannot be found, you may substitute additional guajillo chiles which are usually easy to find. Substitute any mild chiles you enjoy for different flavor combinations 

Add 1 ½ quarts water (should cover the meat), juice of one lime, and 1 t. kosher salt.  

Place the lid on the Instapot and secure. Set the Instapot for 2 hours.  

After cooking, vent the steam from the Instapot. When it is safe the Instapot will allow you to open it but beware of additional hot steam. Let the stew cool slightly. 

Using tongs, transfer the cooked chuck roast meat to a bowl and shred the meat with 2 forks. 

Carefully pour the broth through a pasta strainer into a medium pot, removing all of the cooked vegetables and spices. Season the broth with additional lime juice or salt if needed.  

After tacos are made each portion should be served with some of this delicious broth for dipping the tacos into. Each portion of the broth should be served hot, topped with fresh white onion, and cilantro. You don’t have to measure, just eyeball it.

To prepare the tacos you will need a hot griddle or large non-stick skillet heated over medium heat. Add 1-2 T. oil to grease the pan. Dip a corn tortilla into the broth and then lay on the hot skillet.  

On the tortilla add shredded cheese, some of the shredded meat, and if you like a sprinkling of diced white onion and cilantro. Fold the corn tortilla in half with your spatula and fry on each side 1-2 minutes, until seared. (They don’t get crunchy, but they do get a bit crisp.)  

Serve 3 tacos and a cup of broth per serving.