Braised Beef and Cheese Tacos (Quesabirria)

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 300°F (150°C).

2. 2

   In a pot over medium heat, soften the onion and garlic in half of the oil (2 tbsp/30 ml) for 5 minutes. Add the dried chili peppers and continue to cook for 2 minutes. Add 1 cup (250 ml) of the broth. Bring to a boil. Simmer over low heat for 5 minutes or until the chili peppers are tender.

3. 3

   In a blender, purée the chili pepper mixture with the vinegar and spices until smooth.

4. 4

   In a Dutch oven or ovenproof pot over medium-high heat, brown the meat on all sides in the remaining oil. Pour the remaining broth and the chili pepper purée into the pot over the meat. Add the bay leaves. Season with salt and pepper. Mix well. Bring to a boil. Cover and bake in the oven for 2 hours or until the meat is fork-tender, turning it over halfway through cooking.

5. 5

   Remove the meat from the pot and place on a plate. Using a fork, shred the meat and remove any excess fat. Remove and compost the bay leaves. Adjust the seasoning of the sauce. Keep the sauce warm so the cooking fat can settle in the pot.