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 greserved chile water≈ 15 ggarlic, peeled≈ 70 gonion, roughly sliced180 gtomato, 1 medium, roughly sliced≈ 2 gdried oregano≈ 2 gground cumin≈ 0.3 gground black pepper Braised Beef and Consomé ≈ 69 gvegetable oil1300 gbeef chuck, cut into 6 large pieces≈ 505 glow sodium beef stock1 gwhole cloves≈ 3 gcinnamon stick≈ 0.6 gbay leaves, fresh if you have them≈ 30 gapple cider vinegar≈ 7 gkosher salt≈ 1.5 gkosher salt, for the shredded beef Quesabirria Tacos ≈ 530 to 600 gcorn tortillas, about 15 cm wide350 gshredded Oaxaca, Monterey Jack or Colby cheese≈ 110 gwhite onion, finely diced≈ 8.5 gcilantro 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)
