Quesabirria Tacos (Authentic)

Instructions

1. Prepare the chilies by removing stems and shaking out seeds from ancho, guajillo, and chile de árbol peppers.
2. Toast ancho and guajillo chilies over low heat for 3-4 minutes until fragrant, being careful not to burn them.
3. Add chile de árbol chilies for the last 30-45 seconds of toasting.
4. Cover toasted chilies with beef stock and let steep for about 20 minutes until softened.
5. Trim strings from chuck roast and cut into manageable portions, following the natural fat lines in the meat.
6. Season beef pieces with salt (no pepper to avoid burning during searing).
7. Heat oil in a heavy-bottomed pot over medium-high heat until very hot.
8. Sear beef in two batches until all sides develop a golden crust, about 3-4 minutes per batch. Set aside.
9. Char white onion half over an open flame for extra smokiness (optional but recommended).
10. Add seared beef back to the pot along with any drippings.
11. Blend steeped chilies with half of the chili steeping liquid, charred onion half, garlic, cumin seeds, and Mexican oregano until smooth.
12. Strain the chili mixture through a fine-mesh strainer over the beef, pushing through with a rubber spatula to remove seeds.
13. Add white vinegar, tomato puree, bay leaves, and Ceylon cinnamon to the pot.
14. Add peppercorns and whole cloves.
15. Cover beef with beef stock until about 75% up the sides of the meat.
16. Cover pot with lid and simmer for 3-4 hours until meat is fall-apart tender.
17. Strain the braising liquid through a fine-mesh strainer, reserving the flavorful broth (consommé) and discarding solids.
18. Shred the cooled beef by hand, breaking it apart easily with your fingers.
19. Ladle some of the birria broth over the shredded beef to keep it juicy.
20. Return remaining broth to a pot and keep warm.
21. Dice the remaining white onion half into small pieces.
22. Roughly chop fresh cilantro.
23. Slice limes into wedges.
24. Pull Oaxacan cheese into thin, meltable strands.
25. Quickly dip a corn tortilla into the warm consommé and shake off excess.
26. Lay dipped tortilla on a cutting board and place shredded beef on one half.
27. Top beef with a portion of Oaxacan cheese strands.
28. Fold tortilla in half and press down lightly.
29. Heat a small amount of oil on a griddle over medium heat.
30. Cook folded quesabirria tacos until bottom is crispy, then flip and cook the other side until golden and cheese is melted and slightly charred (about 2-3 minutes per side).
31. Transfer cooked tacos to a plate.
32. Pour some of the warm consommé into a small bowl for dipping.
33. Top tacos with diced white onion and chopped cilantro.
34. Finish with a squeeze of fresh lime juice.
35. Dip tacos in the consommé before eating.