Isa's Chaos Kitchen - Birria

We're back with THE quesa-taco soup duo
This is consome, this is taco filling, this is taco dipping

It's good times all around, so let's get to it !

For birria:
1.4 kg (about 3 pounds) beef chuck
Canola oil (for searing)
4 tomatoes
1 onion
3 cups beef broth*
7 ancho peppers
7 guajillo peppers
3-5 chiles de arbóll**
3 bay leaves
6 cloves garlic
1 teaspoon cumin
1 teaspoon oregano***
1 cinnamon stick***
1/2 teaspoon cloves
1/2 tablespoon pepper corns
1 tablespoon apple cider vinegar

For serving:
Mozarella or oaxaca cheese
Corn tortillas
Cilantro
Onion
Lime

*I used 3 beef bouillon cubes and 3 cups water but you can buy pre-made beef broth or make your own
**I used 7 chiles de arbol but this will determine your spice level so 0 if you cannot handle spice or 5 if you can
***For both cinnamon and oregano it is recommended to use the Mexican version but I used normal

Prepare your beef stock (heat) it should be hot but not boiling.

Devine and deseed your dried chilies and quarter your onion, add to a saucepan along with pepper corns, bay leaves and cinnamon, cover with cold water and bring to a boil. Once boiling cover for 15 minutes. Then remove from heat.

Cut up your beef into smaller pieces and salt and pepper well, heat up your dutch oven and add canola oil, once hot, sear your meat pieces, remove from heat and in the same dutch oven sear your tomatoes and garlic cloves.

Into a blender add hydrated chilli peppers, onion, bay leaves, pepper corns, cinnamon (if using Mexican, if normal, remove), seared tomatoes, seared garlic cloves, oregano, cloves, cumin, 1 cup of your beef broth and 1 cup of the water where you hydrated your chilli peppers. Blend well.

Preheat your oven to 180 º C

Into your dutch oven add your seared meat and cover with the chilli mixture. Into your blender add the remaining 2 cups of beef broth and swivel around to get any leftover mixture, add that into your dutch oven.

Mix everything together and cover, putting into your oven for 3-3.5 hours.

Chop up your onion and cilantro as a topping.
Remove from oven and remove the beef pieces, shred the beef.

Heat up a pan. Dip your tortilla into the birria consomé, place your "wet" tortilla on the pan and add cheese and beef.

In a small bowl serve yourself consomé and top with onion and cilantro.

Once your cheese is melted, close your tortilla to create a "quesadilla"

Take your taco/quesadilla and dip into the birria consomé.

Once done with the tacos, squeeze lime into the consomé and enjoy as a soup.

Enjoy!!!