Birria Tacos (Quesabirria)

Ingredients

• 3 lbs chuck roast or short rib
• 4 dried guajillo chiles
• 3 dried ancho chiles
• 2 chipotles in adobo
• 1 onion
• 6 garlic cloves
• 2 tomatoes
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 4 cups beef broth
• Salt, to taste
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Chopped cilantro and onion, for garnish
• Lime wedges, to serve

Instructions

1. 1

   Toast the dried chiles in a dry pan, then soak them in hot water for 15 minutes.

2. 2

   Blend the soaked chiles with tomatoes, onion, garlic, cumin, and oregano, using a little soaking liquid to loosen.

3. 3

   Sear the chuck roast, then add the blended sauce, beef broth, and bay leaves.

4. 4

   Braise for 3 hours (stovetop, oven, or slow cooker) until the meat shreds easily.

5. 5

   Shred the meat and skim the orange fat layer from the broth into a separate bowl for dipping.

6. 6

   Dip each tortilla in the reserved fat, then fill with cheese and shredded meat.

7. 7

   Fold the tortillas and pan-fry until crispy and the cheese has melted.

8. 8

   Serve with the warm consomé for dipping, along with cilantro, onion, and lime.