Start by removing the stems and seeds of ancho chilies, guajillo chiles peppers, and chile de arbol peppers.
Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides.
Heat the pot over medium heat, add the vegetable oil and start searing the meat in batches (2-3 minutes on all sides).
Once done, set the seared meat on a platter and add more oil to the pot. Add the chopped onions and sauté until just softened.
Once softened, add the tomato paste and cook down until paste starts to darken. Then add the sliced garlic and sauté until fragrant. Add black pepper corns, toasted coriander, cinnamon stick, and bay leaves.
Add the beef stock, mix together and add in the chilies.
Bring the pot to a light simmer and cover. Braise for (1) hour, stirring occasionally.
After 1 hour has passed, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.
Pour back into the stew and bring back to a simmer. Cover and braise for (90) more minutes.
Remove the meat (and any bones) and shred using a fork.
Season the rest of the broth with salt and place to the side.
Take a fresh tortilla and dunk in the broth completely.
Place tortilla in a cast iron skillet set over medium heat.
Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.
On one side add the braised shredded meat with a drizzle of consommé.
Spread Fix Hot Sauce Signature Sriracha all over the shredded meat
Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.
Serve with a ramekin filled with consome topped with diced onions, radish, and chopped cilantro.