Toast, hollow out and soak the chilis. Liquify them with the tomato, garlic, onion and salt. Fry until the flavor peaks. Put lime and salt on the meat. Grill it, or barbecue it, preferably over a high flame. Grill the cheese very quickly, taking care that it doesn't burn. On each plate, place a strip of meat, a piece of the grilled cheese, a tortilla dipped in the salsa and folded over, a half lime, guacamole and slices of onion. Serve with hot tortillas and beans.

From: La Cocina Mexicana, http://mexico.udg.mx/Cocina/menu.html
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Date: ???