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1
Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat.
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2
Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes.
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3
Set aside and cool completely.
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4
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika.
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5
Process until a fine powder is formed.
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6
Allow the powder to settle for at least a minute before removing the lid of the carafe.
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7
Store in an airtight container for up to 6 months.
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8
Place the meat in a large mixing bowl and toss with the peanut oil and salt.
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9
Set aside.
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10
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot.
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11
Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch.
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12
Once each batch is browned, place the meat in a clean large bowl.
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13
Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
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14
Scrape the browned bits from the bottom of the pot.
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15
Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
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16
Lock the lid in place according to the manufacturer's instructions.
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17
When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle.
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18
Cook for 25 minutes.
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19
Remove from the heat and carefully release the steam.
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20
Serve immediately.
