Remove the stems and seeds from the chiles, then rinse the chiles and the beef.

Sear the beef in a hot pan, then transfer it to the pressure cooker once browned.

Cook the chipotle and morita chiles in boiling water until softened.

Toast the guajillo chiles in a dry pan, then cook them in boiling water until softened.

Blend all the chiles with the garlic, salt, pepper, thyme, oregano, vinegar, and a little of the chile cooking water until very smooth.

Pour the blended sauce over the beef. Taste for spiciness—if it's too spicy, don't use all the sauce. Add coarse salt to taste, more water as needed, and the bay leaves.

Close the pressure cooker with its valve and cook for 1 hour. Turn off the heat.

Let the pressure cooker cool down naturally. Once cool, open the lid. (Optional: Add 1/4 cup tequila and turn the heat back on with the lid off.)

Let it simmer uncovered for 15 more minutes to cook off the alcohol. Add more water if needed.

Remove the bay leaves. It's ready to serve.