Chile Paste:

• 6 dried guajillo chiles, stems and seeds removed
• 3 dried Morita chiles, stems and seeds removed
• 3 dried pasilla chiles, stems and seeds removed
• Water

Chile Sauce:

• 2 large Roma tomatoes
• 1 tablespoon dried Mexican oregano
• 5 cloves (1/2 teaspoon)
• 1 teaspoon cumin powder
• 1 teaspoon allspice
• 1/4 cup white wine vinegar

Beef:

• 2 pounds chuck roast, seasoned with salt and pepper
• 2 pounds short ribs, seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 cinnamon stick
• 4 bay leaves
• 1 tablespoon beef bouillon
• 2–2 1/2 cups water
• Salt and freshly ground black pepper

Assembly:

• 12 small corn tortillas
• 2 cups Oaxaca cheese, shredded, or shredded mozzarella cheese

Optional Garnishes and Seasonings:

• Cilantro and lime
• Chili powder, optional
• Paprika, optional
• Cracked peppercorns, optional