Cook the brisket with onion, garlic, bay leaves, and salt until it's super tender, almost falling apart. I cooked it slowly, but you can also use a pressure cooker. Once cooked and slightly cooled, shred it and set aside.

In a blender, blend all the remaining ingredients well with a little water to make a smooth sauce that doesn't need straining.

In a pot, heat a little oil and add the blended sauce to simmer over medium heat. Add the meat and adjust the salt. I let it simmer for a long time so the flavors mix well with the meat. You can even make it a day ahead. If it seems dry, add water or broth. You can save the cooking broth for other dishes by freezing it or serve it as a hot consommé with a little salt, mmm.

Next, on a griddle, heat two tortillas stacked on top of each other, fill with meat, close the tortillas, and use a brush to coat the outside of the tortilla with the fat from the pot on both sides. Let it brown on the griddle.

If you want soft tacos, repeat the previous step but don't let the tortilla brown.

Serve with molcajete salsa, lime, chopped onion, and cilantro to taste.