2. Simmer down now:
In a large pot, toss in tomatoes, guajillo chiles, ancho chiles with adobo, onion, and garlic. Cover with water and simmer for 20 minutes. Strain and transfer everything to a blender.

3. Blend like you mean it:
To the blender, add Slow Noon and 2 cups beef broth. Blend until smooth and sultry.

4. Beef bath time:
Return the seared beef to the pot. Pour in the blended mixture and enough extra broth to fully submerge the beef. Bring to a simmer, then transfer to the oven and braise at 300°F for 3.5 hours — or until it shreds like a dream.

5. Taco ‘bout crispy:
Shred the beef and skim the fat from the top of the broth. Dip tortillas in the fat, then toast them on a griddle over medium-low heat. Load 'em up with beef, Oaxaca cheese, diced onion, and cilantro. Fold and fry both sides until crispy.

6. Dip it good:
Serve tacos with a side of warm consommé (that leftover liquid gold) and extra cilantro for dunking. Devour immediately. Repeat often.