Start with making the Adobo sauce. Add the tomatoes, onion, jalapeño, and garlic cloves to a roasting pan. Drizzle with olive oil and a touch of salt. Roast in the oven at 350 degrees for 20 to 30 minutes. Until slightly charred and everything is soft. When done, cool to a workable temperature.

Remove the seeds from both kinds of dried chillies. Place in a stock pot and just cover with water. Bring to a boil and let simmer for 15 minutes. When done cool to a workable temperature.

Meanwhile, bring your meat to room temperature, season with salt and pepper. Bring a large frying pan up to temperature over medium high heat. Brown the meat on all sides quickly. When done, transfer the meat to a large roaster. Immediately, without turning down heat, deglaze the pan with 1 cup red wine. Stir until all the chunky bits are off the bottom of the pan and turn into a smooth sauce. Remove pan from heat.

Transfer red wine mixture into a large sauce pan.

In a blender, puree both the roasted vegetables and the simmered chillies. Include the cooking liquid from the chillies and any juice from roasting the vegetables. If you have a very good blender, it should chop everything up fine. If you have a mediocre blender I would suggest straining the puree through a fine mesh sieve. Add everything to the saucepan that already has the red wine in it. Add the rest of the ingredients in the sauce list to the pot and bring mixture to a simmer for 5 minutes.

When sauce is done, pour over the beef in the large roasting pan and roast in the oven for 3 1/2 - 4 hours at 300 degrees.

After roasting, meat is done when it is fork tender. Separate the meat and the sauce. Return the sauce to a saucepan and keep at low heat. Discard the bay leaves.

Shredded the meat with 2 forks. Until it is like pulled pork. Add 1 to 2 cups of the sauce back into the meat until it is well coated.

Prepare your onion medley and the rest of the taco fixings.

To make the tacos, heat a heavy non stick frying pan over medium low heat. I prefer a well seasoned cast iron pan, but use whatever you have.

Place a small handful of cheddar cheese down onto the pan. Just enough that the tortilla will cover it. Dip both sides of the tortilla in the sauce. Place over the cheese. Place meat and onion medley on half of the tortilla. When cheese browns and isn't sticking to the pan anymore, fold in half. Cook 1 more minute on each side. Then remove to a plate. Repeat.

Top tacos with extra onion medley, cilantro, lime juice, crumbled cotija cheese, and avocado. Spoon a little extra sauce over the top. Serve immediately. Enjoy.