In a large pot, sauté tomatoes, onions, and garlic for a few minutes. Add chillies, black peppercorns, cumin, oregano, thyme, coriander seeds, cloves, cinnamon, ginger, and bay leaves. Toast gently to release fragrance.

Add vinegar and 4 cups of water. Let everything simmer uncovered to soften the chillies and deepen the flavour.

Blend everything until it’s perfectly smooth. Strain it back into the pot to create a silky sauce, then add in another 4 cups of water.

Add the meat chunks, short ribs, salt, and bay leaves. Simmer gently for about 2 ½ hours until the meat becomes tender. Remove the meat to a plate and discard the bones and bay leaves. Use a fork to shred the meat. Reserve the broth, as this will be your consommé.

Heat a skillet and drizzle with oil. Dip tortillas in the broth, place on a pan, and layer with shredded meat, cheese, onion, and cilantro. Fold and cook until crispy on both sides. Serve the tacos hot with a bowl of the warm consommé.