Halve the onion, crush the garlic, remove the seeds and stem of the chillies and halve the tomatoes
Cut the beef into chunks. Season with salt and pepper. Sear all sides of the beef in some oil
Toast the cumin and coriander seeds. In a pressure cooker add the beef, chillies, tomatoes, onion, garlic, cinnamon, bay leaves, coriander seeds, cumin, peppercorns, cloves, lime and oregano
Add enough chicken stock to submerge the meat. Pressure cook for 45 minutes then remove all the seeds and bits. Blend the tomatoes, onion, chilli and garlic. Place back into the pressure cooker for another 2 hours
Remove the beef and shred. Dip the tacos into the sauce. Lightly toast on a frying pan and top with beef and 30g of cheese per taco. Drizzle some of the sauce on top and enjoy!