Add 3 cups of water, dried ancho chiles, guajillo peppers, and chipotle chiles to a Dutch oven and bring to a boil. Boil for 5 minutes then reduce heat and simmer for 10 minutes.
3 cups water, 4 Dried Ancho Chiles, 4 Dried Guajillo Chiles, 2 Dried Chipotle Peppers
Strain the chile water into a large bowl. Remove the stems from the chiles and set them aside. Reserve a ½ cup of the chile water and pour the remaining chile water into a casserole dish.
Rub salt, pepper, garlic powder, and cumin onto all sides of the meat and put it into the casserole dish with the chile water.
1 Lb Bone-In Lamb Ribs, 1 Lb Beef shank, 1 Lb Beef loin, 1 teaspoon sea salt, 1 teaspoon fresh cracked peppercorn, 1 teaspoon garlic powder, 1 teaspoon cumin
Saute the chopped tomatoes and onion in the olive oil in a large cast-iron skillet over medium-high heat for 3 minutes. Then add in the chiles, cooking until lightly browned, about 4 more minutes.
½ white onion, 3 heirloom tomatoes
Reduce heat and add garlic cloves, bay leaves, cloves, oregano, marjoram, thyme, minced onion, and cinnamon stick. Saute for about 5 minutes.
5 garlic cloves, 2 bay leaves, 1 cinnamon stick, 1 teaspoon marjoram, 1 teaspoon mexican oregano, ½ teaspoon whole cloves, 1 teaspoon dried thyme, 1 teaspoon minced onion
Puree the contents from the skillet in a food processor or blender with the reserved ½ cup of chile water. Strain into the casserole dish over the meat to cover.
Marinate for 2 hours then remove the meat from the casserole dish.
Preheat oven to 325°F.
Heat a large cast-iron skillet over medium-high heat. Remove rack of lamb, beef shank, and beef loin from marinade. Sear all sides of the meat, working in batches, this should take about 1 minute per side.
Pour the remaining marinade into a Dutch oven. Add the seared rack of lamb, beef shank, and beef loin into the pot. Cover with the lid and bake for 3½ hours, stopping every 30 minutes to baste the meat with the liquid inside. After 3½ hours, remove the lid and bake for an additional 15 minutes.
Remove from the oven. Discard the bones and shred the meat.
Heat a skillet over medium-high heat. Dip the tortilla into the consomme (sauce) right on top of the shredded meat. Add a little shredded cheese and ¼ cup of shredded meat. Place the folded taco onto the skillet and cook 1 minute per side.
12 flour tortillas
Top with fresh chopped cilantro and white onion and serve with lime wedges and salsa as well as the remaining consomme.
1 bunch cilantro, ½ white onion, Limes, Salsa or pico