Sear the Beef: Pat the beef chuck and short ribs dry with a paper towel and season generously with salt. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over a medium-high heat. Sear the beef in batches for 3-4 minutes per side, until a deep brown crust forms. Don't overcrowd the pan. Set the browned beef aside.

Prepare the Aromatics: In the same pot, add the quartered onions, garlic cloves, and halved tomatoes. Cook for 5-7 minutes, stirring occasionally, until they have softened and gained some colour.

Toast and Rehydrate the Chillies: While the aromatics cook, toast the de-seeded chillies in a dry frying pan over a medium heat for about 30-60 seconds per side until fragrant. Be careful not to burn them, or they will become bitter. Place the toasted chillies in a heatproof bowl and cover with boiling water. Let them soak for 20 minutes until soft. This step is a game-changer for flavour, as explained by experts on how to properly prepare dried chillies.

Blend the Sauce: Transfer the softened chillies, the onions, garlic, and tomatoes from the pot into a blender. Add the peppercorns, cumin seeds, cloves, apple cider vinegar, and about 250ml of the chilli soaking liquid. Blend until completely smooth.

Simmer the Stew: Return the seared beef to the Dutch oven. Pour the blended chilli sauce over the beef through a sieve, pressing on the solids to extract all the liquid. This ensures a silky smooth consommé. Add the beef stock, cinnamon stick, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is fall-apart tender.

Shred the Beef: Carefully remove the beef from the pot and place it in a large bowl. Discard the cinnamon stick and bay leaves. Skim the red-tinged fat from the surface of the consommé and reserve it in a small bowl – this is liquid gold for frying the tacos! Shred the beef using two forks, discarding any large pieces of fat or bones. Moisten the shredded beef with a few spoonfuls of the consommé. Season the remaining consommé with salt to your liking.

Assemble and Fry the Tacos: Heat a large non-stick or cast-iron skillet over a medium heat. I find that my cast-iron skillet gives the absolute best crispy edges, just like when I make my Smashed Burgers Recipe. Dip a corn tortilla into the consommé, ensuring it's fully coated. Place it in the hot pan. Top one half with a generous amount of shredded beef and grated cheese. Cook for 1-2 minutes, then fold the other half over.

Crisp to Perfection: Brush the top of the folded taco with some of the reserved red beef fat. Fry for 2-3 minutes per side, until the tortilla is crispy and browned in spots and the cheese is gloriously melty. Repeat with the remaining tortillas and filling. Serve immediately with a small bowl of the hot consommé for dipping, garnished with fresh coriander, diced onion, and a squeeze of lime.