Stem and seed guajillo and ancho chiles and add to saucepan along with paprika & bay leaves. Add just enough hot water to cover chiles and allow to sit for 5-10 minutes until soft.
In a non-stick pan add minced garlic, black pepper, cumin, ground ginger, oregano, thyme & allspice then toast on medium heat until fragrant. Set aside.
Make marinade by adding toasted herbs, lime juice & simmered chiles to blender and blend until smooth.
Season sirloin generously with salt and pepper and sear on medium-high heat in dutch oven until browned on all sides.
Transfer sirloin from heat to bowl and slather with marinade. Cover and let sit refrigerated for at least an hour, preferably overnight.
Once done marinating, transfer sirloin along with any marinade to dutch oven. Add beef broth, beer, garlic & onions and cover, allowing to braise for at least 3 hours or until beef is tender and falls apart.
Once beef is ready transfer to separate bowl. Shred, add chopped cilantro and mix.
Dip tortilla in consommé then on a non-stick pan over medium heat, lightly toast the tortilla on one side then flip.
Sprinkle oaxaca cheese on top of tortilla and then add shredded beef (and any other fillings you want) on half of the tortilla. Fold over the other half of the tortilla then remove from heat once lightly toasted
Serve with lime wedges and consommé for dipping and enjoy!
