1-First, roast and peel the green chiles until their skins blister, then blend them with the tomatillos and broth to create a vibrant base.

2-Heat 3 tablespoons of avocado or olive oil in a pot and sauté 1 medium sliced onion until it softens and releases its aroma.

3-Add the blended mixture to the pot and cook for about 20 minutes, letting the flavors meld together into a hearty stew.

4-Incorporate the seasonings: salt to taste, 1/2 teaspoon of Mexican oregano, and 2 tablespoons of finely chopped cilantro, plus optional fresh cracked pepper.

5-Simmer the stew uncovered on medium-low heat, stirring occasionally, until it thickens to your liking add more broth if needed.

6-To assemble the dish, layer 18 small corn tortillas with 3 cups of previously cooked shredded beef, roasted chile strips, and 8 ounces of shredded Chihuahua or Oaxaca cheese.

7-Fold each tortilla to enclose the filling, brush with oil, and cook until crispy, then serve by ladling the stew into a bowl and topping with three filled tacos.