California Quesabirria Beef Tacos

Makes 16

Preparation time: 30 minutes

Cooking time: 8 hours

1. Place dried guajillo and ancho chiles in a large bowl with enough hot water to cover. Soak for 20 minutes or until chiles are soft and hydrated.

2. Roast tomatoes on a comal or in a cast iron skillet over medium-high heat. Turn tomatoes frequently with tongs until char spots begin to appear. Remove from heat and set aside.

3. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic cloves. Stir until lightly browned. Remove from heat.

4. Season pieces of meat with salt. Heat remaining oil in a cast iron skillet over medium-high heat. Sear meat on all sides, turning frequently with tongs. Add seared meat to a slow cooker.

5. Place hydrated chiles, roasted tomatoes, onion, garlic cloves, chipotle chiles and adobo, broth, cumin, oregano, cloves, cinnamon, black pepper, and salt. Stir until well combined. Slow cook on low for 8 hours.

6. Remove beef and discard any fatty pieces. Shred with 2 forks. Skim fat from the top of the broth and discard. Reserve broth.

To prepare tacos:

1. Heat cast iron skillet over medium-high heat. Lightly brush broth from cooked beef on each side of a corn tortilla. Place tortilla on hot skillet and heat both sides for 30 seconds each.

2. Add 1/4-1/3 cup cheese on one side of tortilla and 2 tablespoons shredded beef on the other. Fold and close and fry until cheese melts and tortilla begins to crisp. Repeat with remaining tortillas, cheese, and beef.

3. Serve with a side of broth, chopped onion, cilantro, radish slices, and a squeeze of lime juice.

Recipe created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry