Preheat the oven to 400°.
Chicken: Place the tomatoes, tomatillos, onions, garlic and jalapeños on a non-stick cookie sheet tray and toss in 2 tablespoons of olive oil, salt and pepper and roast in the oven at 400° for 30 to 35 minutes or until everything is lightly charred.
Mash the ingredients along with the chipotle pepper, cumin, oregano and salt and pepper using a mortar and pestle until smooth. Set aside.
Next, season the chicken on all sides with salt and pepper and in a large rondeau over high heat with 1 tablespoon of olive oil sear the chicken until golden brown on both sides.
Add the tomatillo mixture along with the chicken stock and cover and simmer over low heat for2 hours. Remove the skin and bones from the chicken and shred. Keep warm.
Beef: In a large saute pan over medium-high heat with olive oil add in 1 cup of diced onions, beef, cumin, chili powder and salt and pepper and cook until browned and cooked throughout, about 5 to 6 minutes. Keep warm and set aside.
Tortillas: Combine all of the ingredients in a large bowl and mix until completely combined. Cover and let sit for 10 minutes.
Next, make golf ball sized dough balls and press them using a tortilla press.
Cook the tortillas in a non-stick skillet over medium heat until they become lightly browned around the edges. Keep warm.
To Plate: Place some shredded chicken in a homemade tortilla and garnish with avocado and cotija cheese. Next, place some beef in a homemade tortilla and garnish with diced onions and chopped cilantro. Serve with lime wedges.