A classic recipe for Quesabirria Tacos, featuring slow-cooked beef chuck roast and short rib in a rich chile consommé, served in crispy, cheesy tortillas with onions, cilantro, and limes.
1. Thoroughly season the beef chuck and short rib with salt and pepper. Let them sit and dry brine in the fridge.
2. Clean and deseed the guajillo and ancho chiles.
3. Sear the beef in batches with oil on high heat until browned on all sides.
4. Remove the beef and sauté the onions and garlic on medium heat until translucent (3-4 minutes).
5. Add the tomatoes and stir-fry for a few more minutes before adding the deseeded chiles and arbol chiles.
6. Cook the chiles for 5 minutes, then cover with water. Simmer for 15-20 minutes until the chiles are soft.
7. Add the contents to a blender along with vinegar, cumin, and Mexican oregano. Blend until smooth.
8. In a dry pan, toast the cinnamon, coriander, black peppercorns, and cloves on medium heat for 3-4 minutes. Add the toasted spices to a spice bag along with bay leaves.
9. Add the beef to a pot along with the toasted spices, beef stock, and the blended chiles using a strainer.
10. Bring to a simmer and let cook low and slow with the lid on for 4-5 hours until the beef is tender.
11. Season to taste with salt, then remove the spices and beef.
12. Shred the beef, adding in consommé to keep it juicy.
13. Dip the tortilla in the fat from the consommé and pan-fry with Oaxaca cheese, shredded beef, onions, and cilantro. Once the cheese is melted and the tortilla is crispy, fold it and serve with consommé and limes.
