Name: Madre Quesabirria
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 4 to 6 servings
Ingredients: One 20-pound chuck roll, cut into 2-inch cubes (removing 60 percent of the excess fat); 8 Roma tomatoes; 20 guajillo chiles, seeded; 1/2 cup dried oregano; 1/3 cup ground cumin; 1/3 cup paprika; 1/4 cup ground coriander; 1/4 cup fresh thyme; 5 whole cloves; 2 cinnamon sticks; 15 cloves Roasted Garlic, recipe follows; 3 yellow onions, peeled and cut in half; 8 bay leaves; Kosher salt; Hot sauce, to taste; 12 flour tortillas; 8 ounces Monterey Jack cheese, shredded; 1 white onion, medium dice; 1 bunch fresh cilantro, chopped; 6 limes, cut in half; 2 heads garlic, tops cut off; Oil, for drizzling

Directions

For the braised beef: Preheat the oven to 350 degrees F.
Add the beef to a cold roasting pan and set aside.
In a large pot, add the whole tomatoes, guajillo chiles, oregano, cumin, paprika, coriander, thyme, cloves, cinnamon sticks, 7 garlic cloves and 4 onion halves. Cover the ingredients with water and bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes. Pour the mixture into a high-powered blender and blend until smooth. Add the bay leaves, remaining 2 onion halves and remaining 8 garlic cloves, then pour over the beef. Cover the pan with foil. Move the pan to the oven and cook for 4 hours.
Remove from the oven, then remove the beef from the broth. In a large pot, shred the beef using two spoons, and discard any large pieces of fat. Season the beef with salt and hot sauce to taste (about 1/4 cup salt and a couple tablespoons hot sauce). Add a ladle or two to the beef to keep it moist.
Now that the beef has been removed, strain the broth just to discard all the large pieces of onion, garlic and bay leaves. Put into a pot over low heat and add salt to taste (approximately 1 tablespoon).
Build the tacos: Dip a tortilla in the broth, then place it on a medium-warm griddle. Spread the shredded cheese over the tortilla and melt. Place 4 ounces shredded beef on top, then spread out the beef and add another bit of shredded cheese. As the tortilla starts to crisp on the griddle, fold it into a taco, then flip and crisp up the other side. Once the cheese has melted, remove and set on a plate.
To serve: Add a teaspoon of chopped onion and cilantro to a soup cup, then ladle in 3 ounces broth. Serve with lime and enjoy! Repeat with the remaining ingredients.

Roasted Garlic:

Preheat the oven to 375 degrees F.
Drizzle the exposed garlic with oil, then wrap the bulbs in foil and roast until the cloves are tender, about 45 minutes. Squeeze the flesh free from skins.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of John Cuevas at Madre Boutique Taqueria, Boise, ID