1/2 cup vegetable oil
12 (6-inch) corn tortillas
1/2 pound Red Meat Chili, shredded, recipe follows
2 cups Chili Sauce, recipe follows
10 ounces Jack cheese, shredded
1 cup finely chopped white onion
1/2 cup chopped cilantro leaves
1 cup Mexican crema
1 cup crumbled Cotija cheese
3 white onions, quartered
8 tomatillos, peeled and washed
4 Roma tomatoes, quartered
8 cloves garlic, peeled
1/2 pound ancho chiles
1/2 pound gaujillo chiles
2 cups hot water, to soak chiles
1 quart chicken stock
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1/4 cup extra-virgin olive oil
1 (2-pound) flank steak