I wish this was inside of me right now I'm awful with recipes, but this is in the ballpark: 3 lbs beef (I used a 7-bone roast and some stew meat, it braises for a while in delicious sauce so this is the time to let a cheap cut shine) 3 cups chicken stock (I use Knorr powder in water) 2 dried guajillo peppers, seeds and stems removed 1 dried ancho pepper, seeds and stem removed 1 chipotle in abobo 1 packet sazon goya con achiote y cilantro 1 onion, roughly chopped 4-5 cloves garlic 1 lime 1 tsp whole cumin seeds 5-6 allspice berries 3-4 whole cloves \~1/4 inch cinnamon stick Goya adobo (or any Mexican seasoning you like) to taste Queso fresco, Oaxaca, or mozzarella cheese, shredded (I used mozz, bc it’s what I had on hand today) Cotija chese Cilantro, chopped Corn tortillas Season your beef with adobo seasoning and toss on a smoker at 200-225. This will go about 2-3 hours - you’re not trying to cook, just impart smoke flavor. While that’s going, toast the cumin, allspice, cloves, and cinnamon in a dry saucepan over medium heat until fragrant. Remove, let cool, and pulverize in a mortar and pestle or spice grinder. Use the same saucepan and toast your dried guajillos and ancho for a couple minutes. Add onion and garlic and sautee until starting to soften (\~5 min). Add your stock, spice blend, sazon packet, chipotle, and juice of the lime and turn heat down to simmer. After 30-45minutes or so, remove from heat and cool to a blendable temp. Toss in a blender and blend until smooth. After your meat has taken sufficient smoke, remove and place in a pressure cooker (could be done in slow cooker or Dutch oven too, but this was a weeknight meal for my fam), and cover with your sauce. I did 40 minutes with a natural release and it was fall-apart tender. Strain off and reserve the liquid, add about a cup to your beef and shred the beef thoroughly. Dunk your tortillas in the liquid for a few seconds and toss on a comal/flat- top/griddle/pan/whatever-you-have over medium heat and cover with a layer of shredded cheese. Add some of your meat mixture to one side and fold the taco over. Make sure both sides get a nice crisping. Top with cotija and chopped cilantro, if desired, and serve with the sauce/consommé for dipping EDIT: Fair warning, this makes a metric fuck-ton. I fed a family of 5 and have enough probably to feed us all tomorrow too.