Best Juicy Birria Queso Tacos Recipe | Chef Joshua Weissman

Ingredients

• 5 ancho chilies, stems and seeds removed
• 5 guajillo chilies, stems and seeds removed
• 2 chile de arbol, stems and seeds removed
• 1 lb (453g) boneless chuck roast
• 3 large bone-in beef short ribs or 1 lb (450g) boneless beef short ribs
• 1 lb (453g) oxtail
• Kosher salt, to taste
• Vegetable oil
• 1 yellow onion, diced
• 1 Tbsp (12g) tomato paste
• 8 cloves garlic, thinly sliced
• 2 1/2 quarts (2.25L) rich, homemade beef stock
• 1 Tbsp (8g) toasted black peppercorns
• 1 Tbsp (5g) toasted coriander
• 1 cinnamon stick
• 6 dried bay leaves
• 1 large pack of 6” (15cm) white or yellow corn tortillas
• 1 lb Oaxacan cheese, torn into thin pieces
• Shredded beef
• Consomme
• Finely diced sweet onion
• Cilantro, roughly chopped