Toast the cumin and coriander seeds in a cast iron pan util fragrant, then grind to a fine powder.

Simmer the chilies, tomatoes, onion, garlic in enough boiling water to cover them. After 20 minutes, blend to a smooth paste, loosening with water as needed.

Sear the beef in the pan and then add the paste, spices, salt and pepper. Add the stock and top up with water to cover. Bring to a simmer, add a cartouche and then place in the oven for 4 hours at 120°C. Shred the beef when cooked.

When you are ready with the masa tortillas, dip them in the cooking liquid and cook them in a cast iron skillet, adding the beef, cheese and corriander and lime. Serve with a salsa.