Begin by placing the tomatillos, onion and garlic on a bakig tray. Drizzle with olive oil. Place in a 400 degree oven for 20 - 30 minutes. You want to get some color on the vegetables. Let cool for 10 minutes. Add to a blender and pulse. You want the salsa to be somewhat chunky. Put in the fridge.

Begin by placing the pot raost in a cast iron skillet with the beef tallow. Add to the wood smoker (or oven, slow cooker or crock pot) and cook for a good couple of hours until fork tender.

Let cool a little and then shred using two forks. Now add the shredded beef to a pot with the stock on low heat. Next, add the mole paste and the chipotles in adobe. Follow that with thyme. Simmer for 30 - 45 minutes.

To assemble the dish, begin adding 2 corn tortillas to a skillet on medium heat. Next, add some of the beef followed by a small handful of cheese. Fold the tortilla over. Cook on each side for 2 minutes.

Serve with the salsa verde on the side. Enjoy!