Cooking Instructions

• Season the meat with salt and pepper, then cut it into large cubes and brown it for a few minutes.
• Trim the stems from the chilies and remove the seeds. In a pot, add the chicken bouillon, chilies, peeled garlic cloves, and quartered onions.
• Add the peeled tomatoes, ginger, cinnamon, oregano, thyme, cumin, and paprika. Cover and cook for 1 hour over medium heat (there should be a gentle simmer).
• Afterward, retrieve the peeled tomatoes, garlic cloves, onion quarters, chilies, a bit of broth and blend everything in your blender. Strain the mixture with a colander and pour the liquid back into the pot. Cover and cook again for 2 to 2.5 hours over low heat (it should still be simmering gently).
• After this time, retrieve the meat and shred it with two forks. Grate your cheddar and set it aside. Heat a large dollop of butter in a hot skillet, dip a tortilla in the sauce and place it in the skillet. Add some meat and grated cheddar, then fold the tortilla in half.
• Cook a few minutes on one side, then flip and cook a few more minutes. Place on a plate and repeat the process until all ingredients are used up.
• Serve everything on a large plate with plenty of cilantro, some lime zest, a bit of lime juice, and finely chopped red onion.