Ingredients:

  • 8 large Dried Guajillo Chillies, stemmed and seeded
  • 4 large Dried Ancho Chillies, stemmed and seeded
  • 2 Canned Chipotle Peppers in adobo sauce
  • 3 cups Beef Broth or Water (for blending the adobo)
  • 2 Tbsp White Vinegar or Apple Cider Vinegar
  • 8 large Garlic Cloves, peeled
  • 1/2 medium White Onion, roughly chopped
  • 1/2 tsp Whole Cloves
  • 1 tsp Ground Cumin
  • 1 Tbsp Dried Mexican Oregano
  • 1 tsp Black Peppercorns
  • 1 (3-inch piece) Cinnamon Stick
  • 3 large Bay Leaves
  • 4 lbs Beef Chuck Roast, cut into 2-inch chunks
  • 1 lb Bone-In Beef Short Ribs or Shank
  • 2 Tbsp Olive Oil or Lard
  • 2 Tbsp Kosher Salt, divided
  • 4 cups Beef Broth, low sodium (for braising)
  • 24 Corn Tortillas
  • 5 cups Shredded Oaxaca or Monterey Jack Cheese
  • 1/2 cup Fresh Cilantro, chopped
  • 1/2 cup White Onion, finely diced
  • 4 Lime Wedges

Instructions:

  1. Toast the Chillies: Heat a dry skillet over medium heat. Lightly toast the Guajillo and Ancho chillies for 30-60 seconds per side until fragrant (be careful not to burn, or they become bitter).
  2. Soak the Chillies: Transfer the toasted chillies to a bowl and cover completely with boiling water. Let soak for 20-30 minutes until softened and pliable.
  3. Blend the Adobo: Drain the chillies. Combine the soaked chillies, chipotles, onion, garlic, vinegar, cumin, oregano, cloves, peppercorns, and 3 cups of fresh beef broth (or water) in a blender. Blend on high until completely smooth.
  4. Strain the Sauce (Crucial Step): Pour the adobo through a fine-mesh sieve into a bowl, pushing the liquid through with the back of a spoon. Discard the remaining solids (pulp and seeds). This ensures a silky smooth consumé.
  5. Marinate the Beef (Optional): In a large bowl, rub the beef chunks with 1 Tbsp of salt. Pour the strained adobo over the beef, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight.
  6. Sear the Beef: Heat the olive oil or lard in the Dutch oven over medium-high heat. Remove the meat from the marinade (reserving the marinade). Sear the beef chunks in batches until deep brown on all sides. Season lightly with the remaining salt. Remove and set aside.
  7. Deglaze and Combine: Return all the seared beef to the pot. Pour the reserved adobo marinade over the meat. Add the bay leaves and the cinnamon stick. Pour in 4 cups of fresh beef broth, ensuring the liquid almost covers the meat.
  8. Simmer and Braise: Bring the liquid to a gentle simmer. Reduce the heat to low, cover tightly with a lid, and braise for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds. Check occasionally, adding a little more broth if the liquid level drops too low.
  9. Separate and Rest: Remove the beef pieces from the pot and transfer them to a platter. Skim off excess surface fat from the braising liquid (reserve this vibrant orange fat, known as the 'consomé fat').
  10. Shred the Meat: Use two forks to shred the beef into medium-sized pieces. Season the shredded meat lightly with salt if necessary.
  11. Final Consumé Adjustment: Taste the remaining braising liquid (the consumé). Adjust seasoning (salt/vinegar) if required. Remove the cinnamon stick and bay leaves.
  12. Assemble the Tacos (Quesabirria): Heat a flat griddle or skillet over medium heat. Dip one corn tortilla quickly into the reserved skimmed fat and place it on the hot griddle. Sprinkle with cheese and place shredded birria meat on one half. Fold over and fry until crispy and the cheese is melted (about 2-3 minutes per side).
  13. Serve: Serve the crispy tacos immediately with a separate bowl of hot consumé for dipping, garnished with chopped white onion and cilantro, and lime wedges.