Beef birria is a delicious and flavorful dish made of beef, dried chilies, herbs and spices. It's a dish that will have you coming back for seconds!
Cut the chuck roast into smaller pieces. Put them in a large pot.
Add the whole onion, half a head of garlic, beef bouillon, bay leaves, salt and water to the pot.
Bring it to a boil and skim off the foam that rises. Then reduce heat to low and cover. Cook for 3 hours.
After the three hours remove the meat from the pot and let it cool. Strain the broth and add it back to the pot.
Once the meat has cooled shred it and discard any pieces of fat.
Clean the chilies with a wet paper towel. Take the stems off the chilies. Deseed and devein them. You don't have to deseed the arbol chilies. Just clean them with the paper towel.
Put the chilies and tomatoes in a pot and cover with water. Bring to a boil over medium high heat. Let boil for 5 min. Then remove the pot from the heat and let soak for 10 minutes.
Go ahead and add the rest of the salsa ingredients to a blender. Then add the chilies and tomatoes. Also add 2 cups of the beef broth to the blender. Blend until you get a smooth salsa.
Strain the salsa into the beef broth. Then cook covered on medium low heat for 10 minutes. Season with salt to taste.
Add half of the shredded chuck roast to the pot with the broth. Season the other half with salt.
Heat up the oil in a skillet over medium heat.
Once hot dip one tortilla in the consome and add it to the skillet. Let it fry lightly on each side for a few seconds.
Add some of the cheese to the tortilla. Then add some of the shredded meat and more cheese.
Fold the tortilla and continue cooking until the cheese has melted. Flip so the other side can get crispy. Then transfer to a plate.
Repeat the above steps with the remaining tortillas.
Serve the consome in a bowl and garnish with chopped cilantro and onion. Serve the quesatacos on the side.