First, make the chile paste: Bring a medium saucepan of water to a simmer. While you’re waiting for the water to heat, In a separate cast iron or other heavy-bottomed skillets over medium heat, sear the red chiles pressing them in the pan until they soften and smell aromatic, but not too much that they burn. Turn them, gently cook on the other side and transfer them to the simmering water saucepan. Turn off the heat and let them sit for 15-30 minutes, then strain them and reserve. Add the garlic cloves to the hot cast iron pan (with their peels still on) and brown them on all sides, before removing them and peeling them once they are cool enough to handle. Once again the cast iron will be empty but still hot. Add the peppercorn, cloves, coriander, and cumin to the pan and gently cook until the spicy fragrance wafts up at you. Transfer these spices to a dry blender and blend until it forms a powder. Add the chiles, peeled garlic cloves, maple syrup, grapefruit juice, and water. Blend until smooth and reserve.

To make the tacos: heat oil in a large dutch oven over high heat. Season the meat with salt and pepper and sear on all sides, working in batches as necessary as to not overcrowd the pan. Reserve the cooked meat in a bowl and reduce the heat to medium.

Add to the hot pot the onion, and green bell peppers and let cook for around ten minutes. Add the beans, can of tomatoes, broth, prepared chile paste, and cooked meat back to the pot. Bring to a simmer, cover, and cook anywhere from 30 minutes to 3 hours depending on the type of meat used. Ground beef or already cooked meat will take around 30 minutes, whereas tougher cuts like brisket, stew meat or pork shoulder could take up to 3 hours to tenderize. Once the meat is fully cooked, serve it with tortillas and your favorite taco toppings. Enjoy!