Turn on the heat to medium high in a large heavy bottom skillet, toast guajillo’s for 15 to 30 seconds each side, and place in hot water for 20 minutes.
In the same large heavy bottom skillet over medium high heat, allow to start slightly smoking. Season oxtails with Creole seasoning, add avocado oil to the skillet and add oxtails, and cook on each side for 3-4 minutes. Then cook for 30 seconds all sides of oxtails. Cook in batches and add more oil if needed. Remove and place in instant pot, add the onions, bell pepper and celery, season with ½ teaspoon kosher salt and 1 teaspoon black pepper, cook for 2 minutes. Add the garlic and bay leaf.
Remove the chiles from the water, and add to the blender, don’t discard the water. Add the cumin, oregano, thyme, coriander, tomato sauce, remaining kosher salt, black pepper and 1 cup of chile water, blitz on high for 1 minute, sauce should be smooth.
Pour sauce over oxtails, cover with lid, cook for 1 hour and 30 minutes on pressure cook. Oxtails should be fork tender when done.