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Cut the roast into 3-inch chunks. Preheat a stockpot over moderately high heat. Oil the pot with 2 tablespoons oil and brown the meat on all sides, then set aside. Reduce heat to moderate, then add the tomatoes and cook to a paste. Add onions and cook until browned and translucent. Add garlic, cumin, oregano, marjoram, and salt. Cook until aromatic, approximately 1 to 2 minutes. Deglaze a pan with 1 quart beef stock. Add the peppers, cover with a lid, and cook for 5 minutes. Using a stand or immersion blender, blend smooth and return liquid to pot. Add remaining stock, water, bay leaves, cinnamon, and meat. Cover with a lid and simmer for 4 hours to develop the flavors of the consommé and tenderize the meat. If needed, add additional water to compensate for evaporation as it cooks.
Remove the beef from the liquid and shred. On a flat top or in a sauté pan, brown the shredded meat to lightly crisp and brown.
Make the tacos by dipping the taco shell in the oil on the surface of the consommé liquid, coating both sides. Cook each side of the tortilla in a frying pan or on a flat-top grill to lightly toast. Fill each tortilla with shredded beef and serve warm with a cup of consommé liquid. Garnish with chopped cilantro and onions if desired.
In a large stockpot over low heat, toast the pepitas until browned then set aside. Coat the bottom of the pot in 1 tablespoon oil, then brown the chicken on all sides. Remove from pot and set aside. In the same pot, sauté the onion, peppers, and tomatillos over moderate heat until the peppers are slightly charred. Add garlic, cumin, oregano, and salt. Cook until aromatic, 1 to 2 minutes. Deglaze the pan with chicken stock and water. Arrange the chicken in the pot to be fully submerged, then add the cilantro stems and epazote leaves. Cover with a lid and cook for 1 hour.
Carefully remove the cooked chicken so no bones or meat are left in the liquid. Blend the liquid until smooth. Return the liquid to the pot. Remove the chicken from the bone. Discard the skin and shred the chicken. Add the hominy and chicken to the liquid and cook for an additional 15 minutes. Serve warm with garnishes.
Roast the peppers over an open flame until the skin is blacked on all sides. Remove the blackened outer skin. Make a slit in the side of each pepper and remove the placenta and seeds. For a little spice, leave a few of the seeds in the pepper. Stuff each pepper with ¼ cup of shredded cheese.
Preheat 1 inch of oil in a frying pan to 350 degrees F.
To create a batter, separate the egg yolks from the egg whites. Beat the egg whites in a bowl to stiff peaks. Gently mix in the egg yolks and flour, then season with salt.
Dip a stuffed pepper in the batter to coat and immediately transfer to preheated oil in frying pan. Fry until golden brown, then flip over to brown the other side. Repeat this process until all stuffed peppers are fried. (This process is easier if stem is still attached to pepper; grab the stem with tongs to flip.)
Over moderate heat, sauté the onions, jalapenos, and tomatoes in a saucepan until the onions are translucent. Add the garlic, oregano, and salt and cook until aromatic, approximately 1 to 2 minutes. Deglaze pan with water or chicken stock. Cover and simmer for 15 to 20 minutes. Using a stand or immersion blender, blend smooth and serve warm as a sauce base for the peppers. Garnish with cilantro and cotija cheese.
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