Slow-Cooked Beef Birria Tacos (Quesabirria) with Consommé

• • • 1. Prepare the Dried Chiles: Begin by toasting the dried guajillo, ancho, and pasilla chiles in a dry pan over medium heat for about 2–3 minutes, until fragrant. Be careful not to burn them. Once toasted, place them in a bowl and cover with hot water. Let them soak for about 15 minutes to soften.
      2. Blend the Sauce: Drain the softened chiles and transfer them to a blender. Add the quartered onion, garlic cloves, tomatoes, ground cumin, oregano, cinnamon, cloves, and black peppercorns. Pour in 1 cup of beef broth (or water) and blend everything into a smooth sauce. You may need to add more broth if the mixture is too thick.
      3. Sear the Beef: Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chuck roast or short ribs on all sides until browned (about 5 minutes per side). This step helps develop a rich, deep flavor in the beef.
      4. Cook the Beef: Once the beef is seared, pour the blended chile sauce over the meat in the pot. Add the remaining beef broth, bay leaves, and salt. Bring the mixture to a boil, then reduce the heat to low and cover. Let the beef simmer for about 3 to 4 hours, or until the meat is fall-apart tender. If you’re using a slow cooker, cook on low for 8 hours or until the beef is fully tender.
      5. Shred the Beef: Once the beef is fully cooked, remove it from the pot and shred it using two forks. Set aside the beef and strain the cooking broth to remove any solids, reserving the flavorful consommé for dipping the tacos.
      6. Make the Consommé: In a separate bowl, mix 2 cups of the reserved beef broth with some chopped cilantro and onions. Adjust the seasoning with salt to taste. This consommé will be served alongside the tacos for dipping.
      7. Prepare the Tacos: Heat a large skillet or griddle over medium heat. Warm the corn tortillas one at a time, slightly crisping them. For each taco, place a generous amount of shredded beef on one half of the tortilla, then top with a good handful of shredded Oaxaca cheese (or mozzarella). Fold the tortilla in half and cook the taco for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy and golden.
      8. Serve: Place the quesabirria tacos on a serving plate and garnish with chopped cilantro and onions. Serve with lime wedges and a small bowl of the warm consommé on the side for dipping. The consommé enhances the rich flavors of the tacos, making every bite even more delicious.

Tips:

• • • • If you want extra smoky flavor, add a couple of smoked chipotle chiles to the sauce blend.
      • For a more intense flavor, make the beef birria a day ahead and let the flavors meld overnight in the refrigerator.
      • If you’re short on time, you can use a pressure cooker to cook the beef in about 1 hour instead of slow-cooking it.