Quesa Tacos (Original video)

Ingredients:

• 5 ancho chilis
• 5 guajillo chilis
• 2 chili de arbol
• 1 pound boneless chuck roast
• 3 large beef short ribs with bone attached or 1 pound boneless short ribs
• 2 large slices of ox tail
• Salt
• Oil (canola or other high heat oil)
• 1 yellow onion, chopped
• 1 tablespoon (12 grams) tomato paste
• 8 cloves garlic, sliced
• 2.5 quarts (2.25 liters) rich beef stock
• 1 tablespoon (8 grams) black peppercorns
• 1 tablespoon (5 grams) toasted coriander
• 1 cinnamon stick
• 6 bay leaves
• Oaxaca cheese
• Corn tortillas
• Sweet onion, finely diced
• Cilantro, rough chopped

Instructions:

1. Remove stems and de-seed ancho chilis, guajillo chilis, and chili de arbol.
2. Season 1 pound boneless chuck roast, 3 large beef short ribs with bone attached or 1 pound boneless short ribs, and 2 large slices of ox tail with salt.
3. In a large pot, add enough oil to coat the bottom and heat over medium-high heat until screaming hot. Sear meat in batches for 2-3 minutes on all sides until a deep brown crust forms. Place meat to the side as you work.
4. Add chopped yellow onion to the pot and saute until it begins to soften. Add tomato paste and cook until it darkens and sticks to the pan. Add sliced garlic and saute until fragrant.
5. Add 2.5 quarts of rich beef stock, dried chilies, and a sachet of black peppercorns, toasted coriander, cinnamon stick, and bay leaves tied tightly with cheesecloth.
6. Bring to a light simmer and cover with a lid. Braise for 1 hour, stirring occasionally.
7. Remove chilies and blend with a cup or two of liquid until smooth. Pour back into the pot and braise for an additional 1.5 hours or until meat is tender.
8. Remove meat, discard bones, and shred meat and fat together as chunky or as fine as you'd like.
9. Season leftover broth with salt and leave it to the side.
10. Dunk corn tortillas in the broth and place on a medium cast iron skillet set over medium heat. Top with shredded Oaxaca cheese and let it cook until the cheese is melted.
11. On one side of the tortilla, add a generous helping of braised shredded meat. Drizzle a large spoonful of consomme onto the meat and fold the taco over. Cook for 1-3 minutes on each side until both sides are toasted and the cheese is completely melted.
12. Serve with a small ramekin or bowl filled with broth, finely diced sweet onion, and rough chopped cilantro.