Ingredients

• 7–8 cups hot water
• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone-in) or back ribs (bone-in)
• 1 large white onion, dry skins removed and cut in half crosswise
• 1 garlic bulb, narrow top cut off (leave skins on)
• 1 carrot, cut in half crosswise, then halved again (4 large pieces)
• 5 dried bay leaves
• 8 guajillo chiles, stems removed and seeds discarded
• 3 tbsp chicken bouillon
• 1–2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)

• 14–16 white corn tortillas
• 2 cups quesadilla cheese or another good melting cheese

• Fresh cilantro, diced
• Fresh lime juice
• White onion, diced

Instructions

1. Build the Broth:
   Place the chuck roast, ribs, onion, garlic, carrots, bay leaves, and dried guajillo chiles into a large pot. Pour in the hot water until everything is fully covered. (A 7-quart pot will be filled nearly to the top.)
2. Season:
   Stir in the chicken bouillon, Mexican oregano, cumin, and salt. Bring the pot to a rolling boil.
3. Skim:
   After about 30 minutes of boiling, skim off any foam or impurities that rise to the surface.
4. Blend Vegetables and Chiles:
   Once softened, remove the guajillo chiles, onion, carrots, and garlic. Squeeze the garlic cloves from the bulb and place everything into a blender or food processor. Blend until smooth, adding up to 1/4 cup of broth if needed.
5. Strain (Optional):
   If desired, strain the blended mixture to remove any chile skins. This step can be skipped if using a high-powered blender.
6. Return to Pot:
   Stir the blended mixture back into the broth until fully incorporated.
7. Adjust Color and Heat:
   Add chili powder gradually to deepen the red color and flavor of the broth.
8. Simmer:
   Cover and simmer for approximately 3 hours, stirring every 40 minutes, until the meat is very tender and shreds easily. Once cooked, taste and adjust seasoning if needed.
9. Save the Fat:
   Skim the fat from the top of the broth and reserve it in a small skillet or saucepan. This will be used for frying the tacos.
10. Prepare the Meat:
    Remove the meat from the broth, discard the bones, and cut the meat into large chunks if serving as stew.

1. Place a few pieces of meat into a bowl
2. Ladle hot broth over the top
3. Garnish with diced onion and fresh cilantro
4. Serve with lime wedges for squeezing

1. Chop the Meat:
   Finely chop the cooked beef until only small pieces remain.
2. Heat Cooking Surface:
   Preheat a large skillet or griddle over medium heat.
3. Prepare Tortillas:
   Dip each corn tortilla into the reserved birria fat.
4. Assemble and Fry:
   Place the tortilla on the hot skillet, then add chopped meat and cheese. Fold in half and gently press with a spatula.
5. Cook Until Crispy:
   Cook for 2–3 minutes per side until golden and crisp. Some cheese may spill out and brown—this is encouraged. Spoon additional fat onto the tortilla if more color is needed.
6. Finish Cooking:
   Remove from heat once both sides are crispy and allow to cool slightly before serving.
7. Repeat:
   Continue until all tacos are cooked.
8. Serve:
   Top tacos with diced onion and cilantro if desired. Serve alongside a bowl of the broth garnished with onion and cilantro for dipping.

• Meat: Bones are essential for a rich broth. Any beef cut may be used, but bones should always be included.
• Guajillo Chiles: Mild in heat (2,500–5,000 SHU). Other chiles may be added if desired. Chili powder can be adjusted during simmering.
• Skimming: Foam forms during the initial boil due to bone impurities and should be removed after 30 minutes.
• Seasoning Adjustments: Always taste and adjust the broth after the meat is fully cooked.
• Cheese: Any good melting cheese works well. Quesadilla cheese, Monterey Jack, mozzarella, or Oaxaca cheese are all suitable options.