• 1 White Onion
• 8 Garlic Cloves
• 2 Large Tomatoes
• 3 Dried Guajillo Chillies
• 3 Dried Ancho Chilles 
• 3 Dried Pastilla Chilles
• 1/2 a Cinnamon Stick 
• 6 Tbsp Chorrito Morita /Ancho / Ketchup 
• 3 Bay Leaves
• 1 Tbsp Cumin Seeds
• 1 Tbsp Whole Black Peppercorns
• 1 Tbsp Dried Oregano
• 1.5kg Beef Short Rib With Bone
• 750ml Beef Stock

Salsa:

• 3 Tomatoes
• 1/2 Red Onion
• A Handful of Coriander 
• 1 Lime

To Serve 

• 14-16 white corn tortillas
• 500g Mozzarella cheese, or any good melting cheese
• Salt 
•  Vegetable oil

Method 

• Roughly chop the white onion, garlic and 2 tomatoes for the sauce.
• Remove the seeds and stems from the dried chillies.
• Fry the onion in a pot with oil for 5 minutes. Add in the garlic, bay leaves, cumin, peppercorns, oregano and your dried chillis. Fry for 2 minutes stirring often until fragrant and the spices are toasted.
• Add the tomatoes to the stock. Bring to a boil and cook for 30 minutes. Blend everything together.
• Meanwhile, Sear the beef in a large pot with some oil on every side. Pour in the blended paste and top it up with water until the meat is covered. Simmer with the lid on for a minimum of 4 hours, up to 24 hours.
• Dice all the ingredients for the Salsa, mix together well and set aside 

Now you can eat the stew as it is topped with zingy the Salsa, its famously good when you’re suffering after a night on the margaritas.

The Tacos

• Grate the cheese and slice the remaining lime into wedges.
• Take the meat out of the broth and shred it, place it into another saucepan with a few ladles of sauce. Season the broth and meat with salt.
• Heat a frying pan and dip a corn tortilla into the broth
• Place it onto the hot pan.
• Add a layer of meat and then a layer of cheese. Close the taco and cook gently to melt the cheese and crisp up the taco.
• Repeat until all the tacos are cooked
• Enjoy with a squeeze of lime, fresh salsa, dunked into the incredible broth.