Birria de Res with Consomé and Quesabirria Tacos

by Jules Moreau

11 tacos · about 1.7 kg · 3.5 servings

Chiles

• 13 gdried guajillo chiles
• 23 gdried ancho chiles
• 3 gdried chiles de árbol

Adobo Paste

• ¼ cupreserved chile water
• 2 ½ clovesgarlic
• ½onion
• 90 gtomato
• 1 tspdried oregano
• ½ tspground cumin
• 0 tspground black pepper

Braised Beef and Consomé

• 2 ½ tbspvegetable oil
• 0.65 kgbeef chuck
• 1 cupslow sodium beef stock
• 5whole cloves
• ½ stickcinnamon stick
• 1 ½ leavesbay leaves
• 1 tbspapple cider vinegar
• 1 ¼ tspkosher salt
• ¼ tspkosher salt, for the shredded beef

Quesabirria Tacos

• 11 to 12 ½corn tortillas, about 15 cm wide
• 175 gshredded Oaxaca, Monterey Jack or Colby cheese
• ½white onion
• ¼ cupcilantro leaves
• lime wedges, to serve
• salsa or hot sauce, to serve