Ingredients CardBirria de Res with Consomé and Quesabirria Tacos22 tacos · about 3.4 kg Chiles 25 gdried guajillo chiles, weighed before seeding45 gdried ancho chiles, weighed before seeding6 gdried chiles de árbol, weighed before seeding Adobo Paste 125 mlreserved chile water5 clovesgarlic, peeled1onion, roughly sliced180 gtomato, 1 medium, roughly sliced10 mldried oregano5 mlground cumin0.6 mlground black pepper Braised Beef and Consomé 75 mlvegetable oil1300 gbeef chuck, cut into 6 large pieces500 mllow sodium beef stock10whole cloves1 stickscinnamon stick3 leavesbay leaves, fresh if you have them30 mlapple cider vinegar13 mlkosher salt2.5 mlkosher salt, for the shredded beef Quesabirria Tacos 22 to 25corn tortillas, about 15 cm wide350 gshredded Oaxaca, Monterey Jack or Colby cheese1white onion, finely diced125 mlcilantro leaves, finely choppedlime wedges, to serve, to tastesalsa or hot sauce, to serve, to taste Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
