Quesabirria Tacos

Step 1. Bring Dried Guajillo Chiles and half the Beef Stock to a simmer in a large pot over medium heat. Cook until the chiles are soft, about 10 minutes.

Step 2. Blend the chiles and their broth with half the Onion, Garlic, Cumin, Oregano, Cinnamon, and Apple Cider Vinegar until smooth. Vent the blender lid and cover it with a towel when blending hot liquid.

Step 3. Return the chile mixture to the pot. Add Beef Round Roast, Salt, Bay Leaves, and the rest of the Beef Stock. Bring to a simmer, cover, and cook over low heat until the beef pulls apart easily, about 3 hours.

Step 4. Transfer the beef to a plate and shred it. Discard the bay leaves, skim excess fat from the broth, and stir a little broth into the beef to moisten it. Keep the remaining consommé warm over low heat.

Step 5. Dip each of the Tortilla briefly in the consommé, letting the excess drip off. Stack them on a plate.

Step 6. Heat a little of the Vegetable Oil in a large skillet over medium heat. In batches, add tortillas, divide the beef and Mozzarella among them, and fold. Cook, turning once, until crisp and the cheese melts, about 5 minutes per batch.

Step 7. Serve the tacos with the rest of the Onion, Cilantro, and Lime. Ladle the warm consommé into small bowls for dipping.