Season the beef chunks with salt, pepper, and cumin.

In a large pot or Dutch oven, brown the seasoned beef chunks on all sides.

Add chopped scotch bonnet peppers, cayenne pepper, garlic, onions, and tomato sauce to the pot.

Pour in enough beef broth to cover the meat. Add bay leaves.

Bring to a simmer, then reduce heat to low. Cover and cook slowly for 4-6 hours, stirring occasionally, until the meat is tender and easily shreds.

Once the meat is tender, shred it in the pot and let it absorb the flavorful liquid.

To assemble tacos, dip corn tortillas in the cooking liquid, then fry them on a griddle.

Fill the tortillas with the shredded meat, spring onions, and cheese.

Fold and continue cooking until the tortillas are crispy and the cheese is melted.

Serve with a side of the cooking liquid (consommé) for dipping.