Name: Quesabirria: Dip, Pull, Repeat
Total time: 210 min
Yield: 6 servings
Ingredients: 1.3 kg Beef Chuck, cut into large 6-8 cm chunks; 600 g Beef Short Rib, bone-in; 1 Onion, halved, plus extra finely diced to serve; 1 bulb Garlic; 1 Carrot; 1.25 L Water, or use beef stock instead for a richer, beefier broth; 2 tbsp White Vinegar, or apple cider vinegar; 4 Bay Leaves; 1 tsp Salt, plus more to taste; 2 tbsp Chicken Powder, or 2 chicken stock cubes; 50 g Dried Guajillo Chillies, about 6. Swap all three dried chillies for 2 tbsp chipotle in adobo, 1 tbsp smoked paprika and 1 tbsp sweet paprika, blended in; 40 g Dried Ancho Chillies, about 4; 2 to 4 Dried Chile de Arbol, or chilli powder for heat (optional); 2 tsp Ground Cumin; 1 tbsp Mexican Oregano, or dried oregano; 1 tsp Black Peppercorns; 16 Corn Tortillas; 300 g Oaxaca Cheese, or low-moisture mozzarella is the easy swap; 1 bunch Fresh Coriander, chopped; 3 Lime, cut into wedges

Quesabirria: Dip, Pull, Repeat | Saturday Cookoff