• Toast the ancho, guajiilo, and arbol chilies. Transfer to a pot of hot water. Cover and allow to steep for 20 minutes.
• Remove the chilies from the water and discard the stems and seeds. Puree the chilies in the blender with one cup of warm water. Set aside.
• Season all the meat generously with black pepper and kosher salt. Add oil to a large dutch oven over medium heat. Sear all sides of the meat in batches, 2 minutes per a side. Take the meat out and set aside.
• Add more oil to the pot and sauté the onions briefly. Once softened, add the tomato paste and cook for approximately 3 minutes or until the paste darkens.
• Add the garlic, beef, beef stock, and lime juice to the pot. Season the pot with the ground cumin and Mexican oregano. Bring to a boil, reduce the heat and allow to cook for 1 hour.
• Using a cheesecloth add in the coriander seeds, fresh black peppercorn, cinnamon stick, thyme, bay leaves. Tie the cheesecloth tightly.
• Place the cheesecloth and pureed chilies into the pot. Cover the pot and simmer the mixture for 2-3 hours with occasional stirring.
• Remove the meat and any bones from the stew. Chop up the meat.
• Season the stew with salt and black pepper.

Queso Beef Birria

• Dunk a fresh corn tortilla into the stew.
• In a cast iron skillet add a teaspoon of unsalted butter and add the coated corn tortilla.
• Top the tortilla with shredded Oaxaca cheese and cook until it melts.
• On one side of the tortilla add the chopped meat and drizzle some of the consommé. Fold the taco over and cook for 1-2 minutes per a side.
• Serve the queso birria tacos with an optional ramekin filled with consommé, cilantro, diced white onions, and sliced radishes.