QuesaBirria Tacos

Ingredients:

For The Birria Meat
4 dried ancho chiles
6 dried new Mexico chiles
1 large onion quartered
4 large tomatoes halved
8 cloves garlic
4 cups beef broth
1 tablespoon vegetable oil
3 lbs chuck beef roast cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple cider vinegar
1 tablespoon cumin
1 tablespoon coriander dried
2 bay leaves

To Make The QuesaBirria Tacos
12 large corn tortillas
3 cups oaxaca cheese or mozzarella cheese
1/2 cup cilantro finely chopped

Directions:

Preheat the oven to 140C/300F.
Combine the chilies, onion, tomatoes, garlic, and beef broth into large pot. Place it over medium heat and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
While simmering, sear your beef. Add the oil to a large dutch oven and place it over medium heat. Season the beef with the salt and pepper then add it to the dutch oven and cook for 5-6 minutes, until browned.
Either use an immersion blender or blender to puree the chili and broth mixture until smooth.
Add the liquid mixture into the dutch oven, along with the apple cider vinegar, cumin, coriander, and bay leaves. Bring everything to a simmer than transfer to the oven and cook until the beef is tender, around 3 hours.
Transfer the beef into a bowl and use two forks to shred.
To assemble the quesabirria tacos, generously fill the tortillas with the beef mixture, followed by plenty of the cheese and a sprinkle of cilantro. Fold them over then heat in a non-stick pan with a small amount of oil. Once hot, add the folded corn tortillas and cook for 45 seconds-1 minute per side, until crisp.

I await your comments! Enjoy!