Birria de Res with Consomé and Quesabirria Tacos, · 22 tacos

Snip the stems off the 25 g dried guajillo chiles, 45 g dried ancho chiles and 6 g dried chiles de árbol. Slit each one lengthwise, shake out and discard the seeds, then chop the flesh into 1 cm (⅜ in) pieces. Wear gloves if chile irritates your skin.

Drop the chopped chiles into a large saucepan of boiling water and simmer briskly for 10 min.

Scoop out half a cup of the simmering water and keep it for the adobo. Drain the chiles in a sieve and press lightly to push out the extra water.

Put the drained chiles in a tall jug with the 125 ml reserved chile water, 5 cloves garlic, 1 onion, 180 g tomato, 10 ml dried oregano, 5 ml ground cumin and 0.6 ml ground black pepper. Blitz with a stick blender for about 20 s.

Heat the 75 ml vegetable oil in the pot over high heat. Sear half the 1300 g beef chuck until deeply browned on every side, about 2 min per side, then lift it into a bowl and sear the rest.

Spoon the adobo paste into the same pot and stir it in the oil for 2 min, lowering the heat if it spits hard.

Stir in the 500 ml low sodium beef stock, 10 whole cloves, 1 sticks cinnamon stick, 3 leaves bay leaves, 30 ml apple cider vinegar and 13 ml kosher salt, scraping up the browned bits. Return the beef and its juices, bring to a boil, then turn the heat right down, cover and cook at the gentlest simmer for 2 h 30 min.

Lift the beef into a wide pan, shred it finely with two forks and toss with the 2.5 ml kosher salt, for the shredded beef.

Skim the red fat floating on the braising liquid into a small bowl; aim for at least six tablespoons. This birria oil fries the tortillas. The liquid left in the pot is the consomé.

Heat a cup of the consomé in the non-stick pan over medium-high heat for 15 s, add all the shredded beef and toss until the liquid is absorbed. Return the beef to its pan and wipe the non-stick pan clean.

Taste the consomé and add salt if needed. It should be a touch salty because it is for dipping, but still pleasant to sip from a cup. Keep it warm.

Warm a teaspoon of birria oil in the non-stick pan over medium-low heat. Lay in a 22 to 25 corn tortillas, about 15 cm wide and swish it around the pan for about 10 s so the underside soaks up the red oil, then turn it out red side down. Repeat with two more tortillas, adding half a teaspoon of oil for each.

Scatter 350 g shredded Oaxaca, Monterey Jack or Colby cheese over half of each tortilla, then add shredded beef, 1 white onion and 125 ml cilantro leaves. Fold over.

Fry the three folded tacos in the same pan over medium-high heat for 2 min on each side.

Repeat with the remaining tortillas. Serve hot with cups of warm consomé for dunking, with lime wedges, to serve and salsa or hot sauce, to serve on the side.