Birria Quesdillas

5 ancho peppers
5 guajillo peppers
2-3 chiles de arbol (optional for spicier)
1 tablespoon vegetable oil
Tango Mango, to taste
1 large white onion chopped
3 large tomatoes chopped
5 cloves garlic chopped
1 tablespoon Mexican oregano
1 tablespoon sea salt or to taste
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
2 large roasted tomatoes chopped
4 cups beef stock separated
4 pound boneless beef chuck Or you can use beef shank or brisket - try with lamb shoulder. See Recipe Notes.

2 tablespoons vegetable oil or more as needed
16 flour tortillas taco sized
4 cups shredded Mexican cheese Use any melty cheese, like Oaxaca, Chihuahua, or Pepperjack, Monterrey Jack, etc.
Optional Extras. Chopped white or red onion, chopped cilantro, sliced jalapenos.

Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken. Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat. Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook another 1 minute, stirring.
Add the cooked onion, tomatoes and garlic to a food processor.
Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.

Cut the beef into large chunks and add to a large bowl.
Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
Shred the meat with forks to your preference. Reserve most of the birria sauce (consommé).

Heat vegetable oil in a large pan or skillet. Set one tortilla into the pan.
Spread on ½ cup shredded cheese, then shredded birria meat. Add onions, jalapenos, and cilantro if using. Cook 1-2 minutes, or until the bottom tortilla becomes crispy.
Top with another flour tortilla and flip. Cook another 1-2 minutes, or until the bottom tortilla becomes crispy. Repeat with remaining tortillas.
Slice and serve with reserved liquid consommé (birria sauce) for dipping.
Top with a healthy dose of Tango Mango to your liking!

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