Birra Tacos, Guadalajara style, (Tijuana too)

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4lbs beef chuck roast bone in
3lbs beef shank bone in
2 large sweet onions quartered
4 large romas diced
6 dried ancho Chile's
6 dried anaheim Chile's
1 whole head garlic
2 qrt beef broth
1 tblspn oregano
1 stick cinnamon
8 whole cloves
2 Tblsp cumin
2 Tblsp chili powder
2 Tblsp garlic powder
2 Tsp crushed red pepper
2 tsp cayenne
1/2 cup vegetable oil


Marinade:
Dried Chile's in a bowl double their size,  Enough boiling water to cover completely with a plate to weigh them down and keep them underneath the water let soak for 30 minutes.

Remove chili's pull stems and remove seeds, place in blender.  Add all dried spices including cinnamon stick, Vegetable oil and Water used to rehydrate chili's, diced romas and whole head of garlic cloves, peeled of course. Blend until it's all smooth. set aside

Pat dry and salt meat with kosher or larger flake sea salt. Sear meat on all sides over super high heat, place in roasting pan. Pour meet drippings into roasting pan along with chili Marinade covering meet heavy,  pour beef stock around sides keeping Marinade on meat. Onions all around.  Cover tightly with foil.  Roast at 325 for 5 and a 1/2 hours. Let's stand for at least 15 to 20 minutes before removing foil. shred the meat leave it in the juice and stick it in the fridge tightly covered and let it cool overnight.
 

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To assemble tacos:

Reheat mix Of meat and broth in a large stockpot until simmering gently.. Run tortillas through the juices at the top,  making sure to get that red fat on there and then and then heat them in a hot cast iron or flat top or whatever you have handy until they start to brown a little on both sides. You can do a bunch of these ahead of time 10, 15, 20, tortillas doesn't matter.  You're not trying to cook the heck out of them just gets in color on it.

When you're ready to start assembling layer a tortilla in the Pan with a heavy amount of cheese and a good handful of the meat. I like the Mexican blend of the grocery store for the cheese it's perfect and cheap. Make an open faced quesidllia with the meat,  folded in half now you have a quesa-birria taco.   Garnish with crumbled queso fresco or cotija, diced white onions and cilantro with some good hot sauce. Serve the broth on the side for dunking, it's magical.

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Glamor shot. Never said it was pretty, but oh is it tasty