Birria QuesaTacos

🔥 Prep

• Trim the 1000 g beef chuck roast into large (~2‑inch) chunks for braising.
• Measure out 1000 ml beef broth and 500 ml water; keep separate.
• Remove stems and seeds from the 4 dried guajillo chilies and 2 dried ancho chilies; place them in a bowl.
• Peel and roughly chop the 2 yellow onions.
• Peel and mince the 6 garlic cloves.
• Measure 30 ml apple cider vinegar, 45 ml vegetable oil, 1 tsp ground cumin, 1 tsp dried oregano, 0.25 tsp ground cinnamon, 2 bay leaves, 2 tsp salt, 1 tsp black pepper.
• Shred or crumble the 250 g Oaxaca cheese.
• Rinse and roughly chop the 30 g fresh cilantro.
• Cut the 2 limes into wedges.
• Stack the 12 corn tortillas and keep them ready.

🔥 Cook

• 1. Place the 4 dried guajillo chilies and 2 dried ancho chilies in a saucepan, cover with 500 ml water, bring to a boil over high heat, then remove from heat and let soak for 15 minutes until softened.
• 2. Transfer the softened chilies to a blender with 1 chopped onion, 3 garlic cloves, 30 ml apple cider vinegar, 45 ml vegetable oil, 1 tsp ground cumin, 1 tsp dried oregano, 0.25 tsp ground cinnamon, 2 tsp salt, 1 tsp black pepper; blend until smooth to form the adobo sauce.
• 3. Pat dry the beef chunks; season lightly with additional salt and pepper if desired.
• 4. Heat a large Dutch oven over medium-high heat; add 1 tbsp of the vegetable oil and sear the beef on all sides until brown, about 4 minutes per side (total 8 minutes).
• 5. Remove the beef and set aside. In the same pot, add the remaining oil if needed, then pour in the adobo sauce; cook over medium heat for 5 minutes, stirring, until fragrant.
• 6. Return the beef to the pot, add the 1000 ml beef broth, 500 ml water, and the 2 bay leaves; bring to a simmer over medium-high heat, then reduce to low heat, cover, and braise for 3 hours until the meat is fork‑tender.
• 7. Remove the beef from the broth; shred with two forks and discard excess fat if desired. Skim fat from the broth and keep the liquid hot for dipping.
• 8. Heat a skillet or griddle over medium heat. Briefly brush each corn tortilla with a little of the hot broth (or oil) and cook for 30 seconds per side until pliable, then dip the tortilla quickly in the hot broth, return to the skillet, add a handful of shredded beef, a sprinkle of shredded Oaxaca cheese, some chopped onion and cilantro; fold and cook for 1‑2 minutes per side until the cheese melts and the tortilla is crispy.
• 9. Repeat with the remaining tortillas; keep the finished Birria QuesaTacos warm.

🔥 Serve

• Serve the Birria QuesaTacos immediately with lime wedges and extra chopped cilantro on the side.
• Provide a small bowl of the reserved hot consommé (broth) for dipping each taco.
• Optional accompaniments: Mexican street‑style rice, refried black beans, or a simple avocado‑tomato salad.