Birria de Res with Consomé and Quesabirria Tacos

by Jules Moreau

66 tacos · about 10.2 kg · 21 servings

Chiles

• 75 gdried guajillo chiles
• 135 gdried ancho chiles
• 18 gdried chiles de árbol

Adobo Paste

• 1 ½ cupsreserved chile water
• 15 clovesgarlic
• 3onion
• 540 gtomato
• 6 tspdried oregano
• 3 tspground cumin
• ⅓ tspground black pepper

Braised Beef and Consomé

• 15 tbspvegetable oil
• 3.9 kgbeef chuck
• 6 cupslow sodium beef stock
• 30whole cloves
• 3 stickscinnamon stick
• 9 leavesbay leaves
• 6 tbspapple cider vinegar
• 7 ½ tspkosher salt
• 1 ½ tspkosher salt, for the shredded beef

Quesabirria Tacos

• 66 to 75corn tortillas, about 15 cm wide
• 1050 gshredded Oaxaca, Monterey Jack or Colby cheese
• 3white onion
• 1 ½ cupscilantro leaves
• lime wedges, to serve
• salsa or hot sauce, to serve