Quesabirria Mexican Tacos with Consommé

Begin by removing the stems and seeds from the dried chilies, then rinse them briefly if needed. Chop the onion into large chunks and roughly chop the tomatoes. Cut the beef into palm-sized pieces so they stay tender during cooking. In a small dry pan, toast the cumin and coriander seeds over medium heat for about 1–2 minutes until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle (they should smell warm and slightly nutty).

Place the beef, dried chilies, chopped onion, garlic bulb, bay leaves, ground spices, oregano, cinnamon, salt, beef stock, and water into a large heavy pot or Dutch oven. Set over medium-high heat and bring to a boil, then immediately reduce to a gentle simmer. You should see small, steady bubbles rather than a rapid boil. Let this cook uncovered for 25–30 minutes until the chilies soften and the broth darkens in color.

Using tongs or a slotted spoon, carefully remove the softened chilies, tomatoes, onion, and garlic from the pot. Squeeze the softened garlic cloves out of their skins into a blender. Add the vegetables along with 1/2 cup of the hot broth and blend until completely smooth (the mixture should look thick but pourable). Strain the blended sauce back into the pot using a fine mesh sieve to remove any bits, then stir well to combine.

Reduce the heat to low and allow the mixture to simmer gently for 150–180 minutes. Keep the lid slightly open and stir every 30 minutes to prevent sticking. The beef is ready when it becomes very tender and shreds easily with a fork (if it still feels firm, continue cooking for another 20–30 minutes). Remove the beef from the pot and shred it using two forks while still warm.

Let the broth rest for a few minutes so the fat rises to the surface. Using a spoon, skim off the reddish oil and transfer it to a small bowl. This fat will be used to cook the tortillas and gives the tacos their signature color and flavor.

Place a skillet or flat griddle over medium heat and allow it to heat fully for a few minutes. The surface should be hot enough that a drop of liquid sizzles on contact but not so hot that it smokes.

Dip each tortilla lightly into the reserved fat, coating one side. Place it onto the hot skillet and immediately sprinkle a thin, even layer of shredded cheese across the surface. Add a portion of shredded beef on one half of the tortilla. Allow the cheese to begin melting and the underside to turn lightly golden before folding the tortilla in half (this usually takes about 1–2 minutes).

Once folded, cook the taco for another 1–2 minutes per side until both sides are golden, slightly crisp, and the cheese is fully melted. Adjust the heat if the tortillas brown too quickly. Transfer to a plate and repeat with the remaining tortillas (the tacos should feel crisp on the outside while still soft inside).

Ladle the hot broth into serving bowls. Stir in the finely chopped onion and cilantro, and squeeze in fresh lime juice to taste. The broth should be warm, aromatic, and slightly rich with a fresh finish.

Serve the tacos immediately while hot and crispy, alongside the consommé for dipping. Garnish with additional chopped onion and cilantro if desired. Dip each taco into the broth just before eating for the full experience.