Birria Tacos with Consomé

Instructions

1. 1

   Season the beef chuck roast and short ribs all over with the salt and black pepper.

2. 2

   Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the meat in batches for 3 to 4 minutes per side until well colored. Remove and set aside.

3. 3

   Meanwhile, lightly toast the guajillo, ancho, and árbol chiles on a dry griddle or skillet for 10 to 20 seconds per side, being careful not to burn them. Place them in a bowl and cover with 500 ml (2 cups) hot water for 15 minutes.

4. 4

   On the same griddle, char the Roma tomatoes, half of the white onion, and 4 garlic cloves until blistered and softened, 8 to 10 minutes.

5. 5

   Blend the soaked chiles with the tomatoes, the charred half onion, the 4 charred garlic cloves, cinnamon, cumin, oregano, cloves, allspice, apple cider vinegar, and 250 ml (1 cup) of the chile soaking liquid. Blend until very smooth.

6. 6

   Return the meat to the pot and pour the strained adobo over it. Add the beef broth and bay leaves. If needed, add a little more water or broth so the meat is almost covered.

7. 7

   If using the oven, cover and cook at 325°F / 165°C for 3 hours to 3 hours 15 minutes, until the meat is very tender. If cooking on the stovetop, keep it covered over low heat for the same amount of time at a very gentle simmer.

8. 8

   Remove the meat from the pot. Discard the bay leaves. Shred the meat with two forks and return some of it to the consommé to keep it juicy. Let the consommé rest for 5 minutes, then spoon off the red fat that rises to the top.

9. 9

   Heat a griddle or large skillet over medium heat. Quickly dip a corn tortilla into the consommé fat so it is well coated. Place it on the griddle, add some Oaxaca cheese to one half, then shredded meat, and cook for 1 minute.

10. 10

    Fold the tortilla into a taco and cook 1 to 2 minutes per side until golden and crisp at the edges and the cheese is melted. Repeat with the remaining tortillas, more Oaxaca cheese, and more meat.

11. 11

    Finely chop the remaining half white onion, the remaining 2 garlic cloves if you want to use them for serving, and the fresh cilantro. Cut the limes into wedges.

12. 12

    Serve the birria tacos hot with bowls of consommé, onion, optional chopped garlic, fresh cilantro, and lime wedges for dipping and finishing to taste.