Instructions

• Place the chuck roast and short ribs on a baking sheet. Pat the meat dry, then rub all over with the 2 tablespoons coarse salt. Refrigerate the baking sheet with the meat for 30 minutes.
• Meanwhile, bring 8 cups water to a boil in a medium pot. Remove the pot from heat, add the 6 ancho chiles and 6 guajillo chiles, cover, and let them soak until softened (about 10–15 minutes). Use gloves when handling the chiles. When soft, transfer them to a cutting board, remove and discard stems and seeds, and set the chiles aside.
• Heat a dry skillet over medium heat. Add the cinnamon stick, 1 tablespoon black peppercorns, and 2 whole cloves and toast, turning, until fragrant (about 1–2 minutes). Transfer the toasted spices to a blender or spice grinder along with the 6 bay leaves and the 1 teaspoon ground coriander, and grind/blend to a fine powder. Set the ground spice mixture aside.
• Heat the 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Sear the chilled, salted meat in batches so pieces are not crowded; brown on all sides (about 3–4 minutes per side). Transfer browned meat to a plate and set aside.
• Reduce heat to medium. In the same Dutch oven, add the chopped large onion and cook, stirring, until softened (about 5 minutes). Add the 6 sliced garlic cloves and cook until aromatic, about 30 seconds.
• Stir in the 1 tablespoon tomato paste, the ground spice mixture from step 3, 1 teaspoon paprika, and 1 teaspoon Mexican oregano. Add the 2 tablespoons lemon juice and the soaked, destemmed/deseeded chiles. Stir to combine.
• Return the seared meat to the Dutch oven. Pour in the remaining braising liquid (use the 8 cups water you brought to a boil and soaked the chiles in). Bring to a boil, then reduce heat to a simmer, cover, and simmer on the stovetop for 30 minutes. Taste the liquid and adjust seasoning with additional salt to taste (there is also "salt (to taste)" in the ingredient list).
• While the meat simmers, preheat your oven to 300°F (150°C).
• After the 30-minute simmer, use tongs to transfer the soaked chiles from the pot into a blender. Add about 2 cups of the hot braising liquid from the Dutch oven to the blender and blend until completely smooth. (Be careful blending hot liquids; blend in batches if needed and vent the blender lid slightly.)
• Pour the blended chile mixture back into the Dutch oven with the meat and stir to combine. Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 to 3 hours, or until the meat is fork-tender and shreds easily.
• Remove the Dutch oven from the oven. Use tongs to transfer the meat to a large bowl and reserve the cooking liquid (this is the consommé). Shred the meat with two forks. Strain the consommé through a fine-mesh sieve into a bowl or saucepan and set aside.
• Heat a large skillet over medium heat and add a small amount of the reserved oil (about 1 tablespoon). Dip one tortilla into the warm consommé to coat it, then place the tortilla in the skillet. Sprinkle with shredded Oaxaca (or mozzarella) cheese, add some shredded beef, and fold the tortilla in half. Cook until the bottom is crisp and the cheese begins to melt, then flip and cook the other side until the cheese is fully melted and the tortilla is crisp, about 1–2 minutes per side. Repeat with remaining tortillas, cheese, and beef.
• Serve the tacos hot with reserved consommé for dipping. Top tacos with chopped red onion, sliced radishes, and chopped fresh cilantro, and serve lime wedges on the side.