Heat the beef tallow in a large skillet or pressure cooker over medium-high heat. Sear the beef in batches until browned on all sides, 2 to 3 minutes per side. Transfer to a plate.

Add the onion and garlic and cook until softened, about 3 minutes. Add the dried chiles and tomato paste and cook for 1 minute. Pour in the beef broth and beer, scraping up any browned bits from the bottom.

Return the beef to the pot. Seal the pressure cooker and cook on high pressure for 45 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure.

Meanwhile, combine the queso and milk or cream in a small saucepan over low heat. Cook, stirring occasionally, until smooth and melted. Keep warm.

Transfer the beef to a bowl. Carefully transfer the cooking liquid and chiles to a blender and blend until smooth. Strain through a fine-mesh sieve.

Shred the beef and return it to the sauce, tossing to coat. Season with salt to taste.

Arrange the tortilla chips on a large platter. Spoon the shredded beef over the chips and drizzle with queso. Scatter the cilantro and tomato over the top. Serve immediately.