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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

Red Meat Chili and Chili Sauce:

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