A delicious take on Quesabirria Tacos using chuck roast and short ribs simmered with traditional spices and served with tortillas and toppings. Not super authentic but inspired by various recipes.
1: Cut the chuck roast and short ribs into chunks.
2: Prepare the chilies by removing stems and seeds.
3: Peel and cut the onion in half, and peel the carrot, cutting it into chunks.
4: Remove the top from the head of garlic.
5: In a pot, combine the chuck roast, short ribs, guajillo, and ancho chilies, onion, carrot, garlic, bay leaves, cinnamon stick, chilli powder, Mexican oregano, cumin, salt, and tomato bouillon.
6: Add 4-6 cups of beef broth into the pot.
7: Bring to a boil, then reduce heat and let it simmer for about 2 hours.
8: Serve the meat in the tortillas with shredded cheese, chopped onion, and cilantro.
