Ingredients

• 5 ancho chilis
• 5 guajillo chilis
• 2 chili de arbol
• 1 pound boneless chuck roast
• 3 large beef short ribs with bone attached or 1 pound boneless short ribs
• 2 large slices of ox tail
• Salt
• Oil (canola or other high heat oil)
• 1 yellow onion, chopped
• 1 tablespoon (12 grams) tomato paste
• 8 cloves garlic, sliced
• 2.5 quarts (2.25 liters) rich beef stock
• 1 tablespoon (8 grams) black peppercorns
• 1 tablespoon (5 grams) toasted coriander
• 1 cinnamon stick
• 6 bay leaves
• Oaxaca cheese
• Corn tortillas
• Sweet onion, finely diced
• Cilantro, rough chopped