Preparation

• Cut chuck roast into a few large pieces and season with salt.
• Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
• Add tomatoes and onion to a large stock pot over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often.
• Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
• Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
• Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.
• Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
• Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping.