In a pot with water, cook the beef and fat with half the onion, bay leaves, and salt.

Once cooked, chop or shred the meat and set aside.

In the same broth where the meat was cooked, soak the ancho and guajillo chiles (seeded and deveined) for 15 minutes. Once hydrated, blend them with a little broth, garlic, cumin, cloves, ginger, and salt.

In a hot saucepan, add a little oil and the chile mixture, add one more cup of broth, and let it boil for 10 minutes.

Then add the meat and fat and let it simmer for 15 more minutes so the meat absorbs the flavor.

Heat a griddle. Take two tortillas, add some meat, fold the tortilla, and dip it slightly in the broth.

Fry the tacos to your preference.

Serve with onion, cilantro, radishes, and tomato salsa.