Deeply spiced, slow-braised beef folded into cheese-crisped tortillas and served for dipping in its own rich, chili-red consommé.
Toast the dried chiles, then blend with onion, garlic, and broth into a smooth sauce.
Braise the beef in the chile sauce, covered, for 2.5-3 hours until fork-tender.
Shred the beef and skim the fat from the broth to reserve as consommé.
Dip tortillas in the fat, fill with beef and cheese, and griddle until crisp; serve with consommé for dipping.
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