Toast the chillies in a dry pan, then cover in hot water for 15 minutes - save ½ cup water.
Toast onion and garlic, add drained chillies, ½ cup of the chilli water, cider vinegar, lime juice, chipotle paste, smoked paprika, cumin, honey, salt, and blend together.
Brown the meat, then add to a pan with the paste and enough water to just cover it
Cook for 2.5 hours on medium/low until tender, then remove the meat from the consomme and shred.
Meanwhile, saute peppers and onions until just softened, season with salt and pepper.
Add a few spoonfuls of the consomme to the shredded beef, the other half and serve with onion and coriander. Add to your peppers and onions, fry everything together, then top with provolone slices and let it melt.
Cut mini tortillas out of larger ones, dunk in the reserved consomme, then put on the back of a muffin tin and bake for 10 minutes at 180 C.
Top with cheesy shredded beef, sauteed peppers, and onions, diced raw onion, and coriander. Serve with extra consomme, and enjoy!