Beef Birria Quesatacos with Consomme

Instructions

1. Toast the guajillo, ancho, and cascabel chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant. Soak them in hot water for 10 minutes, then drain.
2. Blend the softened chiles with the Roma tomatoes, chopped onion, garlic, Mexican oregano, cumin, cloves, cinnamon, vinegar, and 1 cup of the broth until completely smooth. The adobo should be smooth and deep red.
3. Season the beef with salt and black pepper. Heat the neutral oil in a Dutch oven over medium-high heat, then brown the beef until the surfaces are dark and caramelized. Pour in the chile sauce, remaining broth, and bay leaf, bring the pot to a simmer, cover, and braise in a 325F oven for about 3 hours, until the meat shreds easily.
4. Shred the beef and strain the broth to make the consomme. Skim the red fat from the top into a small bowl, because you will use it to paint the tortillas and build that signature crisp shell.
5. Dip each corn tortilla lightly in the fat, fill with shredded beef and optional cheese, then griddle over medium heat for 1 to 2 minutes per side until crisp and bronzed. Serve the tacos hot with the consomme, diced onion, and cilantro, and keep the broth rich enough to lightly coat a spoon.