Make the meat Prepare the Meat: Bring your meat up to room temp around 30 minutes prior to the cooking. Sprinkle liberally with salt and kosher.

Sear the meat In the large Dutch oven or a pot that has an oven-proof lid cook the neutral oil on medium-high heat. The meat is seared in small batches and browning the sides for approximately 3 minutes each. Transfer the meat into an empty bowl.

Create the Sauce Make the Sauce: In another pot, mix the dried chiles and onions tomatoes, garlic, black peppercorns and oregano with coriander, cumin and bay leaves, cinnamon along with Apple cider vinegar. Cover the pot with cold water, and let it simmer for around 20 minutes, or until the tomatoes and chiles are soft. Remove and place in the blender, adding up to two cups beef broth. Blend until the broth is smooth.

Braise the meat Return the steamed food into your Dutch oven. Pour the sauce blended over the meat, and then add the remaining broth from the beef to the blender in order to remove any sauce left over. Bring the sauce to a simmer after which cover and transfer to an oven that is preheated at 300 degrees F (150degC). Cook for three to 3.5 hours, or until it is cooked through and can be shredded easily.

Make the Tacos Take your meat out of the pan and cut it into shreds using two forks. Set aside. Mix in a bowl chopped cilantro, onions lime juice, one teaspoon of salt.

To assemble the Tacos Dip corn tortillas into their top layers of consome (fat) and then place them in a nonstick skillet on medium-high temperature. Flip the tortilla and add one spoonful of meat shredded and a few pieces of cheese. Make a fold in the tortilla to make tacos, and cook until the tortilla is crispy and cheese melts.

Serve Serve: Transfer the dish to a serving dish and serve with consome in a small bowl to dip.