Cook the Meat: In a large pot, combine your beef with small onion, garlic, salt, and water. Cook until the meat is tender, approximately 8 hours in a slow cooker or 1.5 hours on the stovetop. Once cooked, shred the beef into bite-sized pieces.

Make the Cabbage Salad: In a bowl, toss together the cabbage, chopped onion, carrots, and jalapeños. Add lime juice, vinegar, oregano, a splash of water, and salt. Allow the mixture to rest for about 30 minutes.

Prepare the Salsa: Boil tomatoes and guajillo chilies in water until softened, about 10-12 minutes. Transfer them to a blender with garlic, salt, peppercorns, and two cups of the cooking liquid from the beef. Blend until smooth. Heat a little oil in a pan, then cook the salsa on medium-low for 10 minutes.

Make the Corn Cakes: Mix the masa harina with water until a smooth dough forms. Shape into 12 balls and flatten into discs. Cook on a hot skillet until lightly golden, about 1-1.5 minutes on one side and 3-4 minutes on the other.

Assemble and Fry: In a pan, heat oil and top the corn cakes with shredded meat. Fry until crispy. Spoon salsa over each garnacha and finish with onions and cotija cheese. Serve immediately with the cabbage salad.