Toast and soak the chiles

• Toast the guajillo, ancho and chipotle chiles in a dry pan until fragrant, about 1 minute per side.
• Cover the chiles with hot water and soak until softened.

Make the adobo sauce

• Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, pepper and a splash of the stock until smooth.
• Strain the sauce through a sieve for a silky texture.

Sear the beef

• Season the beef generously with salt.
• Heat the oil in a Dutch oven and sear the beef on all sides until browned.

Braise the birria

• Pour the adobo sauce and remaining stock over the beef and add the bay leaves.
• Cover and simmer gently until the meat is fork-tender.

Shred the meat and keep the consommé

• Shred the beef with two forks.
• Skim the fat from the broth and keep the consommé for dipping.

Make the tortilla dough

• Mix the masa harina, cornstarch and a pinch of salt with the warm water until a smooth dough forms.
• Rest the dough covered.

Shape and cook the tortillas

• Divide the dough into balls and press or roll them out thinly.
• Cook on a hot dry pan until lightly charred on both sides.

Assemble the quesabirria tacos

• Fill each tortilla with shredded beef and Oaxaca cheese.
• Fold and fry in the reserved birria fat until crisp and golden on both sides.

Serve

• Top the tacos with cilantro and serve with lime wedges and a cup of consommé for dipping.