BRING 3 cups water to a boil, add pasilla peppers, cover and remove from heat. Let soak for 10-15 minutes. Remove peppers, reserve 1 cup of liquid. Slice the peppers down the middle and remove the seeds/stems. Blend the peppers with the reserved liquid, garlic, cumin, salt, allspice, and chili powder.
SET Instant Pot to sauté mode. Add the ghee and sauté the beef and diced onion for 7-8 minutes, until the beef begins to brown. Turn off sauté mode.
ADD the pasilla pepper sauce, beef stock, and bay leaf. Set instant pot to meat/stew setting (high pressure for 35 minutes).
FOR the cauli tortillas: Preheat oven to 375°F. Line a large baking sheet with parchment paper and spray with non-stick cooking spray.
STEAM/microwave the cauli rice for 3-4 minutes, until tender. Transfer the rice to a clean tea towel and squeeze out as much water as possible.
COMBINE the cauli rice with the egg/egg white and lime zest. Season with salt and pepper to taste.
SPOON 2 heaping tablespoons of the cauliflower mixture at a time onto the prepared baking sheet, leaving plenty of space to spread out between each. Use the back of the spoon to spread the mixture into a thin layer. (About 4 - 4 ½” in diameter.)
BAKE for 10 mins. Flip and bake an additional 5 mins. Remove from oven and cool. Lightly brown tortillas in a dry skillet before serving (optional but highly recommended).
TOP each serving with ⅓ of a diced avocado, a large pinch of cilantro and green onion, and lime wedges. Serve with 2 cauli tortillas on the side for dipping.
Notes
*Alternative to cauli tortillas - Serve over 1 ⅓ cups cauli rice.