Birria de Res with Consomé and Quesabirria Tacos

by Jules Moreau

44 tacos · about 6.8 kg · 14 servings

Chiles

• 50 gdried guajillo chiles
• 90 gdried ancho chiles
• 12 gdried chiles de árbol

Adobo Paste

• 1 cupreserved chile water
• 10 clovesgarlic
• 2onion
• 360 gtomato
• 4 tspdried oregano
• 2 tspground cumin
• ¼ tspground black pepper

Braised Beef and Consomé

• 10 tbspvegetable oil
• 2.6 kgbeef chuck
• 4 cupslow sodium beef stock
• 20whole cloves
• 2 stickscinnamon stick
• 6 leavesbay leaves
• 4 tbspapple cider vinegar
• 5 tspkosher salt
• 1 tspkosher salt, for the shredded beef

Quesabirria Tacos

• 44 to 50corn tortillas, about 15 cm wide
• 700 gshredded Oaxaca, Monterey Jack or Colby cheese
• 2white onion
• 1 cupcilantro leaves
• lime wedges, to serve
• salsa or hot sauce, to serve