Crispy Quesabirria Tacos with Consomé

For the Beef & Consomé:

3 lbs (approx. 1.5 kg) Beef chuck roast, short ribs, or shank (cut into large chunks)
4-5 Dried Guajillo chilies (stems and seeds removed)
2-3 Dried Ancho chilies (stems and seeds removed)
1-2 Chilies de Árbol (optional, for extra heat)
1 large White onion, halved
6-8 cloves Garlic
1 tsp Dried oregano (preferably Mexican oregano)
1 tsp Ground cumin
1/2 tsp Ground cinnamon
2 Bay leaves
4 cups Beef broth
Salt and black pepper to taste

For Assembly & Garnish:

Step 1: Make the Birria Stew & Consomé

Sear the Meat: Season the beef chunks generously with salt and pepper. Heat a splash of oil in a large pot or Dutch oven over high heat and sear the meat on all sides until deeply browned. Remove the meat and set it aside.
Prep the Chili Base: In the same pot, lower the heat to medium and briefly toast the dried chilies for 1–2 minutes until fragrant (don’t burn them). Add the halved onion, garlic cloves, and enough water to just cover the chilies. Bring to a boil, then turn off the heat and let them soften for 10–15 minutes.
Blend the Sauce: Transfer the softened chilies, onion, garlic, and about a cup of the soaking liquid into a blender. Add the cumin, oregano, cinnamon, and a pinch of salt. Blend until completely smooth. Strain the sauce back into the pot if you want a perfectly smooth consomé.
Simmer: Return the seared beef to the pot, pour in the blended chili sauce and the 4 cups of beef broth, and add the bay leaves. Cover and simmer on low heat for 3 to 4 hours (or pressure cook for 45 minutes) until the beef is melt-in-your-mouth tender and shreds easily with two forks.
Separate: Remove the shredded beef and place it in a bowl. Skim the rich, red fat off the top of the remaining broth (consomé) and save it in a separate shallow dish. Keep the consomé warm.

Step 2: Assemble and Fry the Tacos

Dip the Tortilla: Heat a flat skillet or griddle over medium heat. Dip a corn tortilla completely into the layer of fat you skimmed from the broth.
Sear and Fill: Place the dipped tortilla onto the hot skillet. Immediately add a handful of shredded cheese across the surface. Add a generous portion of the shredded beef on one half of the tortilla.
Crisp Up: Once the cheese begins to melt, fold the tortilla over to form a half-moon shape. Press down gently and cook for 2–3 minutes per side until the exterior turns golden brown, ultra-crispy, and slightly blistered, just like in image 1000017063.jpg.

Step 3: Plating and Serving

Ladle the hot, seasoned consomé into a shallow serving bowl.
Arrange the crispy, golden tacos directly inside or alongside the broth.
Garnish the dish with freshly chopped cilantro and serve immediately with fresh lemon or lime wedges on the side for squeezing.