Quesabirrias

foodnetwork.com

alpeltz

subheading: Birria:

3 tablespoons vegetable oil or canola oil

10 guajillo chiles, stems and seeds removed (see Cook’s Note)

5 ancho chiles, stems and seeds removed

3 pasilla chiles, stems and seeds removed

8 whole allspice berries

1 tablespoon white sesame seeds

1 tablespoon cumin seeds

One 3- to 4-inch piece Mexican (Ceylon) cinnamon stick, broken

1 medium Spanish or white onion, quartered

4 small plum tomatoes, cut in half lengthwise

8 cloves garlic

1 tablespoon Mexican oregano

4 to 6 cups beef broth

½ cup apple cider vinegar

Kosher salt and freshly ground black pepper

6 pounds beef chuck roast, cut into 3- to 4-inch cubes

5 sprigs thyme

2 fresh or dried bay leaves

subheading: For Serving:

16 to 20 corn tortillas

1 pound freshly shredded mozzarella or queso Oaxaca

Diced onion, for serving

Finely chopped cilantro, for serving

Lime wedges, for serving

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