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Dry brine the oxtail by salting all over and air drying in the fridge for an hour or overnight.
Sear the oxtail pieces in batches to get a nice brown color.
Prepare the sachet by putting bay leaves, peppercorns, fennel seeds, and a cinnamon stick in a tea bag.
Sauté the onions in the pan to release the fond, then add the can of tomatoes and crush them.
Add the better than bouillon or msg, the dried chiles, and the sachet to the pot with the oxtail.
Cover and simmer for 30 minutes to rehydrate the chiles.
Blend the chiles, onions, and tomatoes into a smooth paste.
Return the blended mixture to the pot with the oxtail and simmer for 2.5-4 hours until the meat is very tender.
Remove the oxtail pieces and shred the meat off the bones.
Reheat the shredded meat and the consommé.
Assemble the tacos by dipping the corn tortillas in the consommé, adding the shredded meat, melted cheese, chopped onions, and a squeeze of lime.