How To Make Quesabirria Tacos

Meat Preparation: Trim and cube both the chuck roast and short ribs. Season them with the soulful combination of salt and pepper, and set them aside to rest in a large, covered container.

Chili Tenderness: Soak the guajillo chilis in boiling water for 10 minutes, and then remove the stems and seeds.

Marinade Magic: Blend all the marinade ingredients until smooth.

Marination Moment: Coat the meat lovingly with the marinade and let it soak in flavor for at least an hour.

Oven Readiness: Set the stage by preheating the oven to 325°F.

Onion and Meat Alchemy: Drizzle olive oil into a French or Dutch oven, and cook the onions until softened. Sear the marinated meat and blend in cinnamon, bay leaves, and beef broth.

Braise the Creation: Allow the meat to slowly cook in the oven for 3 hours. Skim some fat off and save it.

Shredding Love: Tenderly shred the meat with a fork and return it to the Dutch oven, tossing it with the rich sauce.

Fat Melting: Utilize 1-2 tablespoons of the reserved fat over medium-high heat.

Taco Artistry: Dip the tortillas into the stew and fry them in the skillet. Add cheese and meat, fold, and fry until crispy.

Serving the Feast: Garnish with more cheese and cilantro, and use some birria stew broth as a unique dipping sauce.