Red Tacos Jalisco (Quesabirria Tacos Recipe)

Set out a food processor. Break the stems off the tops of the dried guajillo chilies and shake out any loose seeds. Place the chiles in the food processor and pulse until well chopped. Then add in the roughly chopped onion and garlic cloves. Pulse again to form a fine mash.

Place an extra large 8-quart saucepot over medium heat. Add the oil. Once hot, pour the onion-chile mixture into the pot. Sauté the onion mixture for 4-5 minutes.

Meanwhile, chop the beef chuck roast into 2-3 inch chunks. Once the onions have softened, add the chuck roast and short ribs into the pot.

Measure and pour in the water, chicken base, bay leaves, red wine vinegar, oregano, ground cumin, ground annatto seeds, and ground cinnamon. Stir and cover the pot with a heavy lid.

Bring to a boil, then lower the heat and simmer for 2 to 3 hours, until the meat is fork tender. Make sure to stir every 30 to 40 minutes so nothing sticks to the bottom of the pot. Otherwise, keep covered.

Once the meat is tender and shreddable, remove all the meat chunks, ribs, and bay leaves from the pot.

Allow the beef to cool for a few minutes as you separate the fat from the broth. Use a shallow spoon to skim at least 1/4 cup of fat off of the broth, and set it aside for later use. *If you have time, the easiest way to separate the fat from broth is to chill it until the fat has congealed. Then just lift the fat off and reheat the broth.

Shred all the beef and place it in a large dish. Discard the bones and bay leaves.

When ready to fry the tacos, place a large cast-iron skillet over medium-high heat. Add a spoonful of reserved beef fat to the skillet. Once melted, place 3-4 tortillas in the skillet. Sprinkle each tortilla with 2-3 tablespoons of shredded queso cheese and place 3-4 tablespoons of shredded beef on one side. Top with a couple of tablespoons of pico de gallo.

Fry the tortillas until the cheese is melted then fold the tortilla over the beef to create the taco shape. Continue to fry 1-2 minutes longer, per side, until the tortillas are crispy. Repeat with the remaining tortillas, cheese, and meat. *You can place the finished tacos in a warming drawer or 200°F oven to keep warm until all the tacos are ready.

Serve the tacos warm with a side of hot beef broth.