Shredded beef tacos dorados with roasted tomato and chile de arbol salsa

Fill a pot halfway with water and bring to a boil. Add the meat and return to a boil.

Skim off all the foam until the broth is clear. Add the onion, head of garlic, bay leaves, oregano, bouillon, salt, black pepper and cumin.

Reduce to medium-low, cover and cook 2 hours until the meat is tender. Remove the meat.

In the same broth, cook the tomatoes and chiles de arbol about 5 minutes.

Transfer them to the blender cup with 1 garlic clove, a pinch of oregano, 1 tsp white vinegar, 1/2 cup water and salt; blend until smooth. Taste and adjust the salt.

Remove the fat from the meat if wanted and chop it.

Warm the tortillas, fill each with meat and close.

Heat oil just deep enough to cover the bottom of a tortilla over medium heat. Fry the tacos until golden on both sides and remove.

Stuff with a good amount of cheddar. Serve with lettuce, a squeeze of lime juice and the salsa.