Quesabirria tacos with consomme

Cut the chuck into two inch planks, then into two to three inch chunks; leave the fat between the muscles.

Toss the beef with the salt and oil and let it sit 20 minutes.

Crack the stems off the dried chilies, pour out the seeds and tear the skins into chunks.

Heat a heavy bottom pot over medium low and preheat the broiler to high.

Toast the dried chilies two to three minutes, stirring constantly, until fragrant and softened but not toasted.

Add water, onion and garlic, bring to a low simmer, lid on, heat to low.

Turn the salted beef out onto a sheet tray and pat dry.

Broil the beef hard for roughly 15 minutes.

After 10 minutes of simmering, kill the heat and drain off the chili cooking liquid.

Blend the drained solids with beef stock, tomato paste, chipotle, achiote paste, spices, vinegar, salt and agave on high for about two minutes until saucy and free of chunks.

Pour 200 g beef stock onto the hot sheet tray and scrape up the fond with a wooden spoon.

Put the drippings, the beef and the adobo puree in the pot and submerge the meat.

Bring to a simmer on the stove, lid on, then braise at 300F for about two hours.

Rest the meat covered about 30 minutes, then shred by hand into small chunks, not threads.

For the consomme, simmer 200 g braising adobo with 300 g beef stock and the beef base just long enough to dissolve.

Brush braising adobo onto both sides of two corn tortillas.

Heat a nonstick pan over medium low, add hot oil, lay in the tortillas, add cheese and 100 g beef over half of each.

Fold into a quesadilla shape and press flat with a spatula, rotating the pan for even crisping.

Crisp about five minutes, flip and crisp about four minutes more.

Drain on a wire rack, serve with the hot consomme for dipping.