Preheat oven to 350 F and in that oven preheat Cast Iron Dutch Oven. Generously cover the meat in salt and black pepper. Drizzle some oil in preheated Dutch oven, and then sear the meat until golden brown on all sides. Remove meat from pan and drizzle some more olive oil and then add 1 diced onion and cook until soften and translucent (3/4 minutes). You then add the chopped garlic cloves and some apple cider vinegar to remove any of the lovely browning on the pan. Boil off for a minute or so and then add the beef back (along with any additional juices from the “resting.”
Take all of the destemmed and deseeded peppers and chop them and place in hot beef broth. To this, add the rests of the spices and allow to steep for about 15 minutes. After the peppers have adequately rehydrated, add the can of crushed tomatoes and then use an immersion blender (or any other sort of blender) to blend all together. This liquid is then poured over the beef. Place the cover on the Dutch oven and then bake in your oven for 2.5-3 hours or until the meat is fork tender.
{Make Consomme if you want for dipping using some of the pepper sauce added to beef broth and fresh onion and cilantro}
To Make Quesabirrias
Once your Birria meat is ready, remove some meat and adequately shred. The grease and pepper sauce will be kept nearby. Take a tortilla and dip into the liquid (to adequately cover the surface of one of the sides of the tortilla), and place the sauce down on a preheated skillet. This will begin frying the tortilla. After 20 seconds or so, add a hefty helping of meat, cheese, and fresh onion to one side and flip the other side of the tortilla to generate a “quesadilla.” Make sure to evenly brown each side and once it is finished top with fresh cilantro and a squeeze of lime.
