Beef birria quesatacos with consommé

• 1.36 kg beef chuck roast, cut into large chunks
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1-2 chilies de árbol (optional for heat)
• 1 large white onion, halved
• 6 cloves garlic
• 5 ml dried oregano
• 2 ml ground cinnamon
• 3 bay leaves
• 950 ml beef broth
• 24 corn tortillas
• 710 ml shredded Oaxaca or Monterey Jack cheese
• 1 bunch fresh cilantro, chopped
• 1 white onion, finely diced
• Lime wedges for serving
• Assorted salsas (roja, verde, and habanero)

1. Toast the dried chilies in a heavy skillet over medium heat for 2 minutes until fragrant. Soak them in hot water for 15 minutes until soft.
2. Blend the soaked chilies with garlic, half an onion, oregano, cinnamon, and a splash of water until a smooth paste forms.
3. In a large pot or Dutch oven, sear the beef chunks in oil until browned on all sides. Pour the chili paste over the beef and add the beef broth and bay leaves.
4. Simmer on low heat for 3-4 hours until the beef is fall-apart tender (internal temperature should reach at least 205°F/96°C for shredding). Shred the meat with two forks and keep warm in some of the cooking liquid (consommé).
5. Skim the reddish fat from the top of the consommé into a bowl.
6. Heat a flat griddle. Dip a corn tortilla into the red fat and place it on the griddle. Top with a handful of cheese and a portion of shredded beef.
7. Fold the tortilla and cook until the cheese is melted and the exterior is crispy and golden brown.
8. Repeat with remaining tortillas. Serve with small bowls of the hot consommé and salsas.

Serve the hot tacos with a side of the rich consommé for dipping. Garnish with plenty of fresh cilantro, diced onions, and a squeeze of lime juice. Provide several salsa options ranging from mild salsa verde to extra hot habanero sauce.