In a deep fryer with canola oil at 350° F, fry tortilla pieces until crisp and set aside.

Toss tortilla chips and chile sauce in a bowl until well coated.

Add tortilla chips to individual oven-proof serving dishes and top with Chihuahua cheese. In 350° F oven, bake for 10 minutes.

Season beef with cumin, oregano, black pepper, salt, clove and lime juice.

Place in a shallow roasting pan and cover with chipotles, beef stock and crushed garlic. Cover with foil.

Start by covering guajillo chiles with hot water to soften. When soft (about 10 minutes), remove stems and seeds and set aside.

In a 350° F oven roast canned tomatoes, onion, garlic and jalapeño until slightly charred.