Beef Birria Tacos

Add the guajillo and ancho chiles to a large skillet over low heat. Toast for three to four minutes, tossing often, until lightly toasted. Add the chile de árbol for the last 30 seconds until fragrant. Add 1 cup of beef stock, bring to a simmer, then remove from heat, cover, and steep for 15-20 minutes.

While the chiles steep, preheat a Dutch oven over medium-high heat. Add vegetable oil. Season the beef chuck roast with salt and sear in batches until golden brown on all sides. Remove from heat and set aside.

Optionally, char the half white onion over an open flame, under the broiler, or on a small sheet tray until lightly charred. Set aside.

Transfer the softened chiles to a high-powered blender, reserving the steeping liquid. Add cumin seeds, garlic cloves, Mexican oregano, the charred onion, and 1.5 cups of the reserved chili liquid. Blend until fully pureed, about 1-2 minutes.

Pour the blended chili paste through a fine-mesh sieve set over the Dutch oven. Add the tomato puree, cinnamon stick, bay leaves, whole cloves, black peppercorns, and white vinegar. Add the remaining beef stock if needed, ensuring the beef is at least ¾ submerged but not fully covered. Cover and braise for 3.5 to 4 hours, or until the beef is falling apart tender.

Remove the beef from the pot and strain the cooking liquid. Ladle half of the strained liquid into a serving bowl and stir in chopped cilantro and onion to create the consomé. Shred the beef and return it to the other half of the reserved liquid (without the cilantro and onion).

Preheat a medium skillet over medium heat.

Dip one corn tortilla at a time into the consomé.

Place the dipped tortilla in the skillet. Add shredded Oaxacan cheese, a portion of the shredded birria beef, and more cheese. Fold the tortilla in half.

Cook the folded tortilla for about 3 minutes per side, until golden brown and crispy. Drizzle a spoonful of consomé onto the uncooked side before flipping. Repeat with remaining tortillas and filling.

Transfer the cooked quesabirria tacos to a plate. Serve immediately with the prepared consomé for dipping, lime wedges, and extra chopped cilantro and onion.