Quesabirria Tacos

Name: Quesabirria Tacos
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 3½ pounds, boneless beef chuck roast or short ribs, untrimmed, cut into 2- to 3-inch pieces; 2 quarts, water; 1½ ounces dried, guajillo chiles, stemmed and seeded; 1 , onion, quartered; ¼ cup, vegetable oil; 8 , garlic cloves, smashed and peeled; 2 tablespoons, paprika; 4 teaspoons, onion powder; 4 teaspoons, granulated garlic; 4 teaspoons, table salt; 1 tablespoon, Mexican oregano; 1 tablespoon, ground coriander; 2 teaspoons, pepper; ½ teaspoon, ground cinnamon; 4 , bay leaves; 1 teaspoon, vegetable oil; 12 (6-inch) yellow, corn tortillas; 12 ounces block, mozzarella cheese, shredded (3 cups); 1 cup chopped, red onion; 1 cup coarsely chopped fresh, cilantro, plus extra for serving

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Meat
Vegetables
Beef

By Bryan Roof ･ Appears in Cook's Country February/March 2023

A Tucson original with his own spin.

SERVES 4 to 6

TIME 4 hours, plus 30 minutes resting

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