Birria de Res with Consomé and Quesabirria Tacos

by Jules Moreau

22 tacos · about 3.4 kg · 7 servings

Chiles

• 25 gdried guajillo chiles
• 45 gdried ancho chiles
• 6 gdried chiles de árbol

Adobo Paste

• ½ cupreserved chile water
• 5 clovesgarlic
• 1onion
• 180 gtomato
• 2 tspdried oregano
• 1 tspground cumin
• ⅛ tspground black pepper

Braised Beef and Consomé

• 5 tbspvegetable oil
• 1.3 kgbeef chuck
• 2 cupslow sodium beef stock
• 10whole cloves
• 1 stickscinnamon stick
• 3 leavesbay leaves
• 2 tbspapple cider vinegar
• 2 ½ tspkosher salt
• ½ tspkosher salt, for the shredded beef

Quesabirria Tacos

• 22 to 25corn tortillas, about 15 cm wide
• 350 gshredded Oaxaca, Monterey Jack or Colby cheese
• 1white onion
• ½ cupcilantro leaves
• lime wedges, to serve
• salsa or hot sauce, to serve