Cheesy Beef Birria Tacos with Chile Consommé

What you need

• 1 kg (2 1/4 lb) boneless beef chuck, cut into 8 cm (3 in) chunks
• 500 g (1 lb) bone-in beef short ribs
• 2 tsp salt, plus more to taste
• 1 tbsp neutral oil
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 3 dried arbol chiles, stems removed
• 1 white onion, halved
• 6 cloves garlic, peeled
• 2 roma tomatoes, halved
• 1.5 l (6 cups) beef stock
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp black peppercorns
• 4 whole cloves
• 1 cinnamon stick
• 3 bay leaves
• 18 corn tortillas, about 15 cm (6 in)
• 300 g (10 oz) Oaxaca cheese, pulled into shreds
• 1 small white onion, finely chopped, for serving
• 1 handful cilantro, chopped, for serving
• 2 limes, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Pat the chuck and short ribs dry and rub them all over with the salt.

2. 2

   Heat the oil in a large heavy pot over medium-high heat. Brown the meat in batches on all sides, 3-4 min per side, and set it aside on a plate.

3. 3

   Toast the guajillo, ancho and arbol chiles in a dry frying pan over medium heat for about 30 seconds per side, just until they smell toasty. Do not let them blacken.

4. 4

   Put the toasted chiles, halved white onion, garlic and tomatoes in a saucepan with 500 ml of the stock. Simmer until the chiles are soft, about 10 min.

5. 5

   Tip everything into a blender with the vinegar, cumin, oregano, peppercorns and cloves. Blend until completely smooth.

6. 6

   Press the chile sauce through a sieve into the large pot, then return the meat with the rest of the stock, the cinnamon stick and bay leaves.

7. 7

   Bring to a boil, cover, and keep at a low simmer until the beef falls apart when pressed with a fork, 3-3 1/2 hours.

8. 8

   Lift out the meat, discard the bones and shred it with two forks.

9. 9

   Skim the red fat from the surface of the broth into a small bowl. Fish out the cinnamon stick and bay leaves, then season this consommé with salt.

10. 10

    Heat a heavy frying pan or griddle over medium heat. Dip a tortilla in the reserved red fat, or in the consommé, and lay it in the pan.

11. 11

    Scatter some cheese over the tortilla, add a portion of shredded beef to one half and fold it over.

12. 12

    Cook until the tortilla is crisp and the cheese has melted, 2-3 min per side. Repeat with the remaining tortillas.

13. 13

    Serve the tacos with small cups of hot consommé for dipping, topped with chopped onion and cilantro, and lime wedges on the side.

Imported from savorysweetspoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.