Beef brisket braised with Spanish smoked paprika and crumbled chorizo for extra depth.
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In a large heavy pot, sauté the crumbled chorizo over medium heat until the fat renders and the meat is crispy.
Remove chorizo with a slotted spoon, leaving the fat; sear the beef brisket chunks in the chorizo fat until browned on all sides.
Toast the dried chilies in a dry pan for 2 minutes, then boil them in 1 cup of beef broth until soft; blend with garlic, vinegar, and smoked paprika to create a smooth paste.
Return the chorizo and beef to the pot, pour in the chili paste, remaining beef broth, oregano, and the cinnamon stick.
Cover and simmer on low heat for 3 to 4 hours, or until the beef is tender enough to shred easily with a fork.
Remove the meat from the liquid (consomé), shred it finely, and discard the cinnamon stick.
Dip a tortilla into the top layer of the consomé to coat it in fat, place on a hot griddle, add cheese and shredded meat, then fold.
Fry until the tortilla is crispy on both sides and serve with a small bowl of the hot cooking liquid for dipping.
