Mexican street barbacoa tacos with dried-chile salsa

In an Instant Pot, combine the short ribs, chuck roast, chuck tender roast, onion, seven garlic cloves, four bay leaves, a bundle of cilantro, salt and black pepper; cover with water to the max line.

Seal and cook 1 hour 30 minutes; release the steam carefully.

Remove the tender meat; discard the bay leaves, cilantro and garlic head, keeping half the onion.

Add ten cleaned New Mexico chile pods and two anchos to the hot broth and soak about seven minutes.

Meanwhile shred the meat and remove some of the fat.

Transfer the chiles to the blender cup and strain the broth.

Add the half onion, five garlic cloves, three chipotles in adobo, a small piece of cinnamon, ten allspice berries, eight whole cloves, a tablespoon and a half of peppercorns, a tablespoon of cumin seeds, two teaspoons each of oregano and thyme and half a cup of vinegar; blend smooth.

Melt two tablespoons of lard in a Dutch oven over medium heat and fry the meat about five minutes.

Add the adobo sauce and a blender cup of broth, mix and bring to a simmer; taste for salt.

Lower to the lowest setting and simmer about 15 minutes.

For the salsa, roast twelve tomatillos and put them in the blender cup.

Toast five puya chiles, ten arbol chiles and one cleaned ancho for a few seconds each until they puff; add to the blender.

Add a garlic clove, salt and half a cup of water and blend smooth; taste for salt.

Turn off the barbacoa and skim the fat from the top, keeping it for the tacos.

Heat a comal over medium with a little lard; dip each tortilla in the reserved fat and let it blister, flip, add the barbacoa and cook until the tortilla is hard and crunchy.

Serve straight off the griddle with lime juice, onion, cilantro and the salsa.