1In a pressure cooker, fry 0.5 cup of avocado oil, 4 New Mexico chili, 4 California chili, 1 onion, and 5 pieces of garlic for 3-4 minutes.
2In a food processor, blend the fried ingredients with 3 bay leaves, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of salt, 1 teaspoon of oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of dried basil and 0.5 cup of water.
3Marinate 3 kg of beef oxtail with 1 tablespoon of goya seasoning and the blended mixture for at least 3 hours or overnight.
4In a hot pot, sauté the marinated oxtail for 10 minutes.
5Add 1 liter of water and 0.5 liter of beef stock to the pot, bring to a boil, then pressure cook for 45 minutes.
6Remove oxtail from the pot and skim off the fat from the surface of the liquid.
7Shred the oxtail meat and set aside.
8Dip each corn tortilla into the hot oil and cook for 1.5 minutes per side.
9Place a handful of cheese in the middle of each tortilla while it's still in the pan.
10Fold the tortillas in half to create tacos.
11Place the shredded oxtail in the middle of each taco. Top with cilantro and chopped onions.