Remove stems and seeds from all of the peppers. Turn on the Instant Pot to sauté mode with a couple of drizzles of oil. Fry all the peppers in the oil for a couple of minutes.

Add all of the seasonings to the pot. Add the onion, tomatoes, and garlic. Add 3 cups of water. Cover and seal, then cook on high pressure for 5 minutes.

Once the pressure is released, carefully transfer everything to a blender and blend until smooth.

Add the chuck roast to the Instant Pot. Strain the blended sauce into the pot. Add 2 cups of water and 3 bay leaves. Pressure cook on high for 55 minutes to 1 hour.

Once cooked, remove the chuck roast to a large bowl and shred. Add a couple ladles of the sauce and mix together.

Heat a skillet over medium heat.

Dip a corn tortilla into the top layer of the consomé and place it onto the skillet.

Add shredded birria beef to one side of the tortilla.

Sprinkle shredded mozzarella cheese over the meat.

Fold the tortilla in half and cook until crispy and golden on both sides and the cheese is melted.

Serve hot with a side of the consomé for dipping.