Quesabirria Tacos

1. Make the Birria

In a large Dutch oven, combine the beef, water, guajillo chiles, quartered onion, vegetable oil, garlic, paprika, onion powder, granulated garlic, table salt, Mexican oregano, ground coriander, black pepper, ground cinnamon, and bay leaves. Bring everything to a simmer over medium heat, then reduce to a gentle simmer and cook for about 2.5 hours. Let it rest for 30 minutes.

2. Shred the Meat

After the birria has rested, use a ladle to skim the fat from the surface of the broth. Transfer the meat to a large bowl and shred it finely using tongs or a potato masher.

3. Process the Broth

Process the birria broth until smooth using an immersion blender for about 3 minutes, or in batches with a jar blender for about 20 seconds each. Strain the blended broth through a fine-mesh strainer into a large saucepan to ensure a smooth texture.

4. Combine Meat with Broth

Stir 2 cups of the broth into the shredded meat and cover with aluminum foil to keep warm. Season the remaining broth to taste and keep it warm over low heat in a large saucepan.

5. Cook the Tacos

Heat 1 teaspoon of vegetable oil in a 12-inch nonstick skillet over medium heat. Drag each tortilla through the reserved birria fat to coat lightly, then place in the skillet. Sprinkle a generous amount of shredded mozzarella over half of each tortilla and top with a portion of the birria meat. Cook until the cheese is mostly melted, about 2-3 minutes, then fold the tortillas in half and press gently. Cook each side for an additional 1-2 minutes until the tortillas are crisp.

6. Garnish and Serve

Once the tacos are cooked, sprinkle them with chopped red onion and cilantro. Serve the tacos immediately, accompanied by small crocks of the warm birria broth.