Get your large pot ready. Place the whole beef without slicing it inside the pot. Add one-quarter of the onion alongside the meat without chopping it. Add the garlic and pour in the water as indicated in the ingredients list. Sprinkle salt. Cook over medium heat until it boils. Once boiling, reduce the heat and simmer until the beef becomes tender, which will take about 2 hours.

While the meat is simmering, let's prepare the sauce. Quarter the tomatoes, first in the middle and then vertically. Place them in another pot. Divide the remaining onion into quarters and add it to the pot with the tomatoes. Crush a garlic clove and add it as well. Include the chile guajillos after removing their inner cores. Cover everything with water and bring it to a boil.

Once the tomato sauce has boiled, remove it from the heat and add oregano, black pepper, cloves, cumin seeds, cinnamon sticks, marjoram, thyme, and bay leaves. Let it steep for 10 minutes.

Take 2 cups of broth from the simmering beef and set it aside. Strain the tomato sauce after it has steeped for 10 minutes, but retain the liquid. Transfer the solids to a food processor or blender, remove the bay leaves and cinnamon sticks, add half of the reserved tomato sauce liquid and the 2 cups of reserved broth, and start processing until you achieve a smooth orange color. Add some salt and blend again.

Once the beef is cooked, pour the tomato salsa into the pot. Return the bay leaves you removed from the salsa sauce into the pot. Let it simmer for another half hour. If the beef isn't yet tender, continue cooking with the sauce until it is.

When the beef easily separates, it's cooked. Serve it with the crimson salsa sauce. Delicious!

Dip the tortillas in the beef sauce and fry them in olive oil. Place grated white cheddar cheese in the center, then add the beef. Fold the tortillas in half and ensure both sides are cooked. Repeat until all the tortillas are done.