Sear the beef

• Season the beef generously with salt on top.
• Heat the beef tallow (or olive oil) in a pot and sear the beef on all sides.

Prepare the sauce vegetables

• Chop half an onion and the tomato.
• Add the garlic, tomato paste, salt and black pepper.
• Deseed the peppers and add them to the pot with water.

Boil and blend the sauce

• Let the mixture boil until the peppers have softened.
• Blend everything until smooth, adding water if the sauce is too thick.

Braise the beef

• Return the meat to the pot and pour in the blended sauce.
• Add the beef broth, water, rosemary, bay leaves and the seasonings.
• Cook low for 3 to 4 hours until the meat is tender.

Assemble the tacos

• Dip the corn tortillas in the consommé sauce.
• Add Oaxaca cheese, cilantro and onion.
• Top with the shredded beef and more sauce.

Crisp and serve

• Cook the tacos until crispy.
• Serve with a bowl of consommé for dipping.