Make the sauce:

• Add the dried peppers to a pan and cover with water. Bring to a boil, then turn off the heat. Soak the peppers for 10 minutes until softened. Drain, discard the liquid and add the peppers to a blender.To a large Dutch oven or sauce pan, add the oil and add the onion and tomato, brown slightly. Add to the blender along with the garlic, cumin, thyme, oregano, onion powder, ground cloves, vinegar, salt, beef stock. Blend until smooth. Set aside.

Make the beef:

Stovetop method:

• Season the beef lightly with salt and pepper. Brown in the pan that you cooked the onions in on all sides slightly. Strain the sauce into the pan along with the bay leaves and cinnamon stick. Bring to simmer, cover and cook on low for 1- 2 hours until the meat shreds easily. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Slow cooker method:

• Add the seasoned and brown beef, bay leaves, cinnamon stick and sauce to a slow cooker and cook on low for 6 hours or 3 hours on high until the meat shreds easily. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Oven method:

• Preheat oven to 350°F/176°C. Prepare the sauce and brown the beef. Add the beef, bay leaves, cinnamon stick and sauce to a casserole dish, cover with foil and bake for 3-4 hours until the meat shreds easily.When the meat is tender, skim as much fat from the sauce as you can put into a large bowl (this is for cooking the tacos). If you can’t get much fat, you can add vegetable oil. Remove the bay leaves and cinnamon stick. Add the beef to a large dish and shred using 2 forks. Strain the sauce and add some to the shredded beef. Reserve the rest of the sauce for serving.

Assemble the tacos:

• Heat a cast iron skillet or frying pan over medium heat. Dip a corn tortilla in the fat and drain excess fat. Lay the taco in the hot pan and sprinkle evenly with shredded cheese and some shredded beef. When the cheese is melted, use a spatula to fold into a taco. Serve topped with chopped onion, cilantro and lime wedges.

Note:

• The beef can be prepared a day ahead to make the tacos the next day. Allow to cool in the casserole dish, cover and refrigerate.