Barbacoa de res with consomé, served as gringas and tacos

Bring the guajillo, pasilla, ancho and morita chiles and three quarters of a cup of water to a boil in a medium saucepan over high heat; cover, remove from heat and let sit until very tender, about 20 minutes.

Blend the chiles and liquid with onion, garlic, peppercorn, allspice, thyme, oregano, cumin, cloves, bay leaves, avocado leaves, canela, vinegar, oil, pulque and salt to make the adobo.

Toss the beef with the adobo in a large bowl until completely coated; marinate at least 12 and up to 36 hours.

Cover the garbanzos with water, one and a half teaspoons of baking soda and a teaspoon of salt, stir to dissolve and soak overnight.

Prep the vegetables for the consomme.

Roast each banana leaf by moving it slowly over a gas burner on high until lightly discoloured or very slightly charred all over.

In a cazuela or Dutch oven, combine the chopped peppers, carrots, garlic, avocado leaf, Cambray onions, the drained garbanzos and two teaspoons of salt; cover with five cups of water.

Lay about three layers of roasted banana leaves over the water and vegetables; put the marinated beef on the leaves and fold leaves over the top so the meat steams.

Cover with the lid and bring to a boil on the stove.

Roll about two tablespoons of masa into a half-inch thick rope and press into the gap between lid and pot; repeat until completely sealed.

Cook in the centre of a 250 degree oven for nine to 12 hours, until the meat falls off the bone and the garbanzos are creamy inside.

Make a green salsa with tomatillos.

Shred the queso Oaxaca by pulling it apart.

Toast one side of a tortilla in a medium skillet, preferably cast iron, over medium-high heat until golden brown in spots, about two minutes.

Flip, top with about two tablespoons of cheese and a quarter cup of barbacoa, fold in half and cook, flipping once, until both sides are deep golden brown and the cheese melts, about three minutes.

Serve the gringa with the consomme; serve barbacoa with tortillas, onions, cilantro, lime wedges and salsa as tacos.