In a medium bowl, add all the dried chiles and cover with boiling water. Cover with a plate or a lid and let sit for 15 minutes, until just softened.

Salt and pepper the chuck roast on both sides. Cut the roast into two or three 3-inch pieces. Set an instant pot to the meat setting and heat. Place the chuck roast pieces into the hot pot and sear each side for 3 to 4 minutes until dark brown. Remove the meat and add 2 tablespoons olive oil in the same pot. Heat the olive oil and add the onion. Sauté for 1 to 2 minutes. Add the garlic, tomatoes, oregano, cumin, thyme, ginger, chile powder, cinnamon, bay leaves, salt, and pepper and continue to cook for 2 to 3 minutes. Strain the dried chilis from the hot water and add the chilis into the pot. Add the beef back in as well as the beef stock. Using a wooden spoon, stir til incorporated. Taste and season additionally according to your taste. Close the lid and cook at high pressure for 65 to 75 minutes, until the meat is very tender. Turn off the heat and keep the lid closed for an additional 15 to 30 minutes to allow the pressure to release.

Open the lid and remove the bay leaves. Transfer the meat onto a plate. Reserve 1 ½ cups of broth from the pot, making sure to reserve just the liquid. Using an immersion blender, blend the remaining liquid and vegetables into a sauce. Using two forks, pull and shred the beef into small pieces. Pour 1 ½ cups of blended sauce into the shredded beef and stir to incorporate. If necessary, add ½ cup additional sauce to ensure the meat is not dry. Pour the remaining birria consommé into a shallow dish and set aside.

Preheat the oven to 500°F. Drizzle the potatoes with olive oil and sprinkle with salt, rubbing to ensure the entire surface is covered. Wrap the potatoes individually in foil and place them on the middle rack of the oven. Bake until very tender, 55 to 65 minutes or until their internal temperature reaches 210F.

Remove the potatoes from the oven. Unwrap and transfer to a serving plate. Using a sharp knife, cut each potato lengthwise and then cut again widthwise to make a cross. Using your hands* or tongs, open up the potatoes as in the IG reel. Sprinkle with salt while still hot and add 1 tbsp of butter per potato. Sprinkle each potato with 3-4 tbsp of mozzarella. Then, using a fork, mash the insides of the potatoes and mix until the butter and mozzarella are melted and combined.

Add birria meat to potatoes. Top with additional mozzarella cheese and set potatoes on a baking sheet. Broil for 1-2 minutes, or until the cheese on top is melted and slightly brown and bubbly. Serve immediately, with extra consommé for drizzling.

Bon appetit!