Birria de Res with Consomé and Quesabirria Tacos

by Jules Moreau

22 tacos · about 3.4 kg · 7 servings

Chiles

• 1 ozdried guajillo chiles
• 1.5 ozdried ancho chiles
• 0.25 ozdried chiles de árbol

Adobo Paste

• 8 ½ tbspreserved chile water
• 5 clovesgarlic
• 1onion
• 6.5 oztomato
• 2 tspdried oregano
• 1 tspground cumin
• ⅛ tspground black pepper

Braised Beef and Consomé

• 5 ⅛ tbspvegetable oil
• 2.87 lbbeef chuck
• 2 ⅛ 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
• 12.5 ozshredded Oaxaca, Monterey Jack or Colby cheese
• 1white onion
• 8 ½ tbspcilantro leaves
• lime wedges, to serve
• salsa or hot sauce, to serve