STEPS: 

1. Seasoned the meat with 3 tbsp salt 

2. Heat 2 tbsp oil in the heavy bottom pot over medium-high heat. Sear each side of the meat for 2-3 minutes or until golden brown. Set aside. 

3. Add another 2 tbsp oil to the pot and add the onion. Sauté until just soft and then add the garlic; sauté until fragrance. 

4. And the chunked tomatoes, sauté for 2 minutes. 

5. Add water and all the chilies. Boil for 15 minutes. 

6. Pour them into a blender or food processor. Blend until smooth. 

7. When it’s already smooth, pour it back into the pot, and add the meat and beef stock. 8. Seasoned with salt, pepper, vinegar, cumin, coriander, bay leaves, oregano, and ginger. Let them boil. Cover with the lid, reduce the heat to maintain a simmer, and cook until the beef is very tender about 2-3 hours. Stir occasionally. 

9. Remove the meat and shred using a fork. Add 1 cup of the consommé. Mix well and set aside. 

HOW TO ASSEMBLE 

1. Heat 1 tbsp oil in the iron cast skillet. Dip each tortilla in the consommé and cook for 1 minute on each side. 

2. Top with ⅙ of cheese. On one side, add ⅙ braised shredded meat, then fold it. You may also add some diced onion and chopped cilantro before folding it. 

3. Cook again for several minutes on each side. Until it is just crisp and the cheese is fully melted. 

4. Put some consommé in a ramekin. Add the finely diced onion, chopped cilantro, and lime juice. 

5. Now, the Quesa Birria Tacos is ready to serve