Prepare the dried chillies: Place the deseeded guajillo and ancho chillies in a heatproof bowl. Pour boiling water over them until fully submerged. Leave them to soak for 15 minutes until they become soft and pliable, and the water turns a deep, rusty red.

Build the sauce base: While the chillies soak, set your pressure cooker to the sauté function (or use a large heavy-bottomed pot if cooking conventionally). Add a splash of oil and sear the beef chunks in batches until each piece is deeply browned on all sides. You will smell a rich, meaty aroma. Transfer the seared beef to a plate.

Blend the flavour: Drain the softened chillies and add them to a blender along with the chopped onion, garlic, quartered tomatoes, cumin, oregano, smoked paprika, black pepper, salt, and apple cider vinegar. Pour in about 250ml of the beef stock and blitz until the sauce is completely smooth. The colour should be a vibrant brick red, and the texture should be silky with no visible flecks of chilli skin.

Combine and cook: Return the seared beef to the pressure cooker. Pour over the blended chilli sauce and the remaining beef stock. Add the bay leaves and stir everything together. Lock the lid on the pressure cooker and cook on high pressure for 40 minutes. The steam will release an intoxicating, smoky fragrance.

Natural release and shred: Once the timer goes off, allow the pressure to release naturally for 15 minutes. Carefully remove the lid. The beef should be fork-tender and practically falling apart. Using two forks, shred the beef directly in the pot. The sauce will look slightly thin but will thicken as it cools. Remove the bay leaves.

Prepare the consommé: Ladle about half the liquid from the pot into a serving bowl. This is your consommé for dipping. It should be a deep, clearish-red broth with a glossy sheen on the surface. Taste and adjust salt if needed.

Assemble the tacos: Heat a large non-stick frying pan over medium heat. Dip each corn tortilla briefly into the consommé left in the pot, ensuring both sides are lightly coated but not soggy. Place the tortilla in the hot pan. Add a generous handful of shredded beef and a sprinkle of grated cheese to one half. Fold the tortilla over and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is crisp and golden brown, and the cheese is melted and gooey. You will hear a satisfying sizzle.

Serve immediately: Transfer the tacos to a plate, garnish with fresh coriander and diced onion, and serve with the warm consommé on the side for dipping. Squeeze fresh lime juice over the tacos just before eating.