Remove seeds from dried chillis and place them in a pot of water

Bring the chilli water to a boil on medium-high heat for 20-30 minutes to extract flavor

Chop leftover brisket into 1x1 inch cubes

Place brisket and whole medium onion in a separate pot of water and bring to medium-high heat

Prepare spice blend: bay leaves, cinnamon stick, ground cumin, ground coriander, Mexican oregano, ginger, white pepper, smoked paprika, ancho chilli flakes, salt and pepper

Blend the softened boiled chillis with garlic cloves and some of the chilli cooking liquid to make a paste

After brisket has cooked for about 30 minutes, add the spice mixture and chilli paste

Top up with water to cover all brisket and bring to a boil

Reduce heat and simmer for 4-8 hours, regularly topping up with water to maintain liquid level

Skim off the fat and oil that rises to the surface throughout cooking and set aside in a container

After 4 hours, separate the brisket from the stock using a sieve

Continue simmering the stock (consomé) and add fresh water

About 1 hour before serving, add chipotles in adobo and ancho chilli paste to the consomé

Heat a flat top grill to medium-high heat

Coat corn tortillas with the reserved oil and place on grill

Add brisket, a little consomé, shredded cheese, diced onion and fresh coriander to each tortilla

Fold tortilla in half and cook until cheese melts and tortilla gets a nice crust

Flip and cook the other side until crispy

Serve tacos with consomé for dipping