Quesabirrias

§ PROCEDURE

1. Remove seeds and stems from 3 guajillo and 4 ancho chili peppers. Place them in a bowl and cover with 4 cups of boiling water. Let them rehydrate for 30–40 minutes until soft and pliable.
2. While the chilis rehydrate, season the chuck roast generously with salt and pepper on all sides. Heat 2 tbsp of oil in a Dutch oven over medium-high heat. Brown the meat on all sides — about 3–4 minutes per side. Remove the browned meat and set aside.
3. In the same Dutch oven, add the chopped carrots, onion, halved tomatoes, and garlic cloves. Cook for about 5 minutes, stirring occasionally, until slightly softened.
4. Transfer the rehydrated chilis along with their soaking water to a blender. Blend until smooth. Add the pureed chili mix to the Dutch oven.
5. Return the browned chuck roast to the pot. Add 4 cups of broth, 1 tsp oregano, 2 tsp cumin, the cinnamon stick, and bay leaves. The liquid should mostly cover the meat. Bring to a boil, then reduce heat to low, cover, and slow cook for 3 hours, until the meat is fork-tender and shreds easily.
6. Remove the cinnamon stick and bay leaves. Transfer the meat to a cutting board and shred with two forks. Taste the consommé (cooking liquid) and adjust salt if needed. Keep both the meat and consommé warm.
7. To assemble the tacos: heat a griddle or comal over medium-high heat. Using tongs, dip a corn tortilla into the birria fat that floats on top of the consommé, coating both sides. Place it on the hot griddle. Top one half with shredded birria meat and a generous handful of cheese.
8. Fold the tortilla over the filling and press gently with a spatula. Cook until the bottom is crispy and the cheese is melted, about 2 minutes per side. Repeat for each taco.
9. Serve with chopped onion, cilantro, lime wedges, and small bowls of the hot consommé for dipping.

§ OBSERVED RESULT

The chuck roast, after three hours at a low simmer, separates into strands with no resistance. The consommé is deeply flavored and a complex dark red-brown. The tacos come off the griddle crispy-edged and orange-stained from the birria fat, with cheese laced into the folded tortilla. Dipped briefly into the consommé before eating, they become something else entirely. I have not found a better use of three hours.