Birria-Style Beef Chili Tacos
Birria is having a moment for good reason, and this is your gateway to making it at home. Beef chuck is marinated and slow-braised in a deep, dried-chile adobo — guajillo, ancho, and smoky morita — until it shreds into the most extravagantly flavorful taco filling imaginable. But the real magic is the consommé: the rich, brick-red braising liquid left behind, which you ladle into a little bowl for dipping. You pile the beef into corn tortillas with melty Oaxacan cheese, dunk the whole taco in the consommé, and understand immediately why people wait in line for this. It's a project, but it's the kind that makes you feel like you have superpowers.
per serving
For the classic quesabirria move, griddle the filled tortillas with cheese until crisp, then dip. Diced onion, cilantro, and lime finish them.
Beef short ribs or a mix of chuck and shank add even more richness. Don't discard the consommé — it's the best part, and any leftover makes an incredible base for soup.