Quesabirria

🥘 Ingredients

• guajillo chilies 16
• morita chilies 7
• ancho chilies 2
• water 8 cups
• plum tomato 1
• reserved soaking liquid 4 cups
• garlic cloves 4
• oregano 2 tsp
• ground cumin 2 tsp
• black peppercorns 1 tsp
• whole cloves 1 tsp
• bay leaf 1
• white onion ¼
• salt ¼ cup
• white vinegar 5@tbsp
• beef round knuckle 5 lb
• water 4 cups
• corn tortilla 1 27.5 oz package
• Monterey Jack cheese 1 lb
• bunch cilantro 1

1. 1

   In a medium saucepan , cover the guajillo chilies , morita chilies and ancho chilies with water until fully submerged. Bring to a boil, then remove from the heat and let sit until the chilies are soft about 10 minutes . Strain, reserving the liquid.
2. 2

   Bring water to a boil in a small saucepan . Add the plum tomato and cook for 2 minutes , then strain. Transfer the tomato and the chilies to a blender with the reserved soaking liquid , the garlic cloves , oregano , ground cumin , black peppercorns , whole cloves , bay leaf , white onion , salt , and white vinegar and blend until smooth.
3. 3

   Meanwhile, rinse the beef round knuckle and pat dry. Cut into 2-inch pieces and season all over with salt and pepper.
4. 4

   In a large saucepan , heat the oil over medium-high. Add the chili paste and cook, stirring constantly, until bright red, about 20 minutes . Add the beef and water and bring to a boil. Reduce the heat to maintain a simmer and cook until the beef is very tender, about 3 hours .
5. 5

   Skim the bright red oil from the top of the birria and set aside.
6. 6

   Take out all of the meat from the consommé and finely chop it (you should have around 7 cups of meat). Add about 1.5 cups of meat back to the consommé and keep the consommé warm. Add a bit of the broth to the remaining meat to keep it moist.
7. 7

   Heat a large nonstick skillet over medium. Dip a corn tortilla into the oil, coating it in red. Place it in the skillet and cook until pliable, 1 to 2 minutes. Top half with a couple tablespoons Monterey Jack cheese and about 1/4 cup of the chopped meat. Fold the tortilla over onto itself and cook, flipping once, until golden and crispy on both sides, 3 to 4 minutes. Repeat with the remaining tortillas, meat, and cheese.
8. 8

   To serve, ladle some of the birria consommé into a small cup or bowl and sprinkle with some of the bunch cilantro and onion. Add some cilantro and onion inside the taco and squeeze in some lime juice. Heck, drizzle in some salsa, too, if you're feeling frisky. Dip in the consommé and then shove it in your mouth.