Quesabirria Tacos with Consommé

Ingredients

• 3 lb beef chuck roast, cut into large chunks
• 1 lb bone-in beef short ribs or shank
• 2 tsp salt, plus more to taste
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 chipotles in adobo
• 1/2 onion, plus 1 diced onion to serve
• 6 cloves garlic
• 2 Roma tomatoes
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cinnamon
• 3 whole cloves
• 2 bay leaves
• 2 tbsp apple cider vinegar
• 6 cups beef broth or water
• 24 small corn tortillas
• 1 lb Oaxaca or mozzarella cheese, shredded
• chopped cilantro, lime wedges and sliced radishes, to serve

Steps

1. Season the meat with salt. Toast the dried chiles in a dry skillet 20 seconds per side, then soak them in hot water 15 minutes.
2. Blend the drained chiles, chipotles, half onion, garlic, tomatoes, spices, cloves and vinegar with 2 cups broth until smooth.
3. Put the meat in a Dutch oven, strain the sauce over it, add the bay leaves and remaining broth and bring to a simmer. Cover and cook over low heat 3 to 3 1/2 hours (or 8 hours on low in a slow cooker), until the meat shreds easily.
4. Lift out the meat, shred it and discard the bones. Skim the red fat from the broth into a bowl and season the broth (the consommé) with salt.
5. Heat a skillet over medium heat. Dip each tortilla in the red fat, lay it in the pan, top with cheese and beef and fold. Cook until crisp, 2 minutes per side.
6. Serve the tacos with cups of hot consommé topped with diced onion and cilantro, plus lime and radishes.

TipThe birria tastes even better the next day; refrigerate the broth overnight and lift off the solid red fat to use for frying the tortillas.