Ingredients CardBirria de Res with Consomé and Quesabirria Tacos11 tacos · about 1.7 kg Chiles 13 gdried guajillo chiles, weighed before seeding23 gdried ancho chiles, weighed before seeding3 gdried chiles de árbol, weighed before seeding Adobo Paste 63 mlreserved chile water2 ½ clovesgarlic, peeled½onion, roughly sliced90 gtomato, 1 medium, roughly sliced5 mldried oregano2.5 mlground cumin0.3 mlground black pepper Braised Beef and Consomé 38 mlvegetable oil650 gbeef chuck, cut into 6 large pieces250 mllow sodium beef stock5whole cloves½ stickcinnamon stick1 ½ leavesbay leaves, fresh if you have them15 mlapple cider vinegar6.5 mlkosher salt1.5 mlkosher salt, for the shredded beef Quesabirria Tacos 11 to 12 ½corn tortillas, about 15 cm wide175 gshredded Oaxaca, Monterey Jack or Colby cheese½white onion, finely diced63 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)
