Quesabirria Tacos - Roth Living

Ingredients

• 8 cups beef stock
• 4 ancho chiles, seeds and stems removed
• 4 guajillo chiles, seeds and stems removed
• 4 cloves garlic
• 2 Roma tomatoes, chunked
• 2 white onions, 1 quartered for cooking, and 1 diced for serving
• 2-3 Tablespoons avocado oil
• 4 pounds chuck roast
• 2 pounds bone-in, short ribs
• Kosher salt and freshly ground black pepper
• 2 teaspoons Mexican oregano
• 1 1/2 teaspoons ground cumin
• 1 bay leaf
• 20-30 yellow corn tortillas, warmed so they are pliable
• 4 to 5 cups shredded Cheddar Jack or Mexican Cheese
• 1 cup chopped cilantro
• lime wedges, for serving