The Juiciest Homemade Birria Queso Tacos

Birria De Res and Consomme:

1. Season all the meat generously with salt. 
2. Heat a large pot over medium heat. Generously coat the bottom of the pan in oil. When the oil is hot and just beginning to smoke, add the meat in batches. Sear for 2-3 minutes per side, or until a deeply caramelized crust forms on all sides. Remove the meat to a baking sheet and repeat with the remaining meat, adding more oil to the pan as needed. 
3. Once the meat is done searing, add a little more oil to the pot over medium heat. Stir in the onions and saute until just softened. 
4. Add the tomato paste and stir until all the onions are coated. Continue to cook, stirring often, until the tomato paste begins to darken to a rich dark red color. 
5. Stir in the garlic and cook for 30 seconds, or until fragrant. Deglaze the pan with the beef stock, stirring and scraping the bottom of the pan to release any fond. Stir in the dried chilies until fully submerged in the liquid and add the beef back in. Start to bring the liquid to a simmer. 
6. To the center of a large piece of cheesecloth add the peppercorns, coriander seeds, cinnamon stick and bay leaves. Wrap to cover everything and then use kitchen twine to tie the cheesecloth into a sachet. Add the sachet to the beef stock mixture and press down to fully submerge. 
7. Cover the pot tightly with a lid or foil and simmer, stirring occasionally, for 1 hour. 
8. After 1 hour, remove the chiles to a blender and add in 1.5-2 cups of the cooking liquid and blend until smooth. Pour this back into the pot, stir to combine, cover and simmer for another 1 hour 30 minutes or until the meat is completely tender.
9. Remove the meat to a large bowl, discarding any bones, and shred the meat and fat with two forks into fine threads. 
10. Season the consomme with salt to taste.  

Quesatacos:

1. Heat a cast iron pan over medium heat. Lightly grease with oil. 
2. Dip a tortilla in the consomme so it is completely submerged. Remove and let excess broth drip off. Place in the hot cast iron pan and top with a generous amount of Oaxacan cheese. Let the cheese melt and then add shredded beef to one side of the tortilla. Drizzle a spoonful of the consomme over the beef. Fold the side of the tortilla that doesn’t have the beef up and over, pressing lightly on the top to seal the quesataco. Cook for another 1-3 minutes per side, or until the cheese is fully melted, the tortilla is browned and crispy and the meat is warmed through. 
3. Repeat with the remaining tortillas, keeping the others warm until ready to serve. 
4. Add the quesatacos to a plate along with a ramekin of consomme that is garnished with sweet onion and cilantro. Dunk the quesatacos into the consomme before enjoying.