Start the beef broth

• Fill a large pot halfway with water and set it over high heat.
• Add the onion, garlic head, roma tomatoes, bay leaves and salt, then bring to a boil.
• Add the short ribs and chuck roast, bring back to a boil, skim the foam, cover and cook over medium-low heat.

Toast and soak the chiles

• In a small saucepan, cover the guajillo, ancho and chile de árbol with water and bring to a boil.
• Turn off the heat and transfer the chiles to the blender jar.

Toast the spices

• In a small pan over medium heat, toast the garlic cloves, then transfer them to the blender jar.
• Toast the sesame seeds until they change color and add them to the blender jar.
• Toast the peppercorns, oregano, cumin, thyme, cloves, bay leaves and cinnamon stick until fragrant, then transfer everything to the blender jar.

Blend the adobo sauce

• Cover the chiles and spices with some of the beef broth from the pot.
• Add the ginger and white vinegar.
• Blend until smooth.

Cook the meat in the sauce

• Remove the onion and garlic head from the pot and pour in the blended sauce (strain it if you prefer).
• Mix well and season with salt to taste.
• Cover and continue cooking until the meat is very tender.

Shred the meat and finish the consomé

• Chop or shred the tender meat.
• Pour some of the consomé over the meat.

Make the quesabirria tacos

• Dip a tortilla into the consomé, then place it on a hot oiled griddle and flip it.
• Add the queso oaxaca and let it melt, then add the birria meat.
• Top with onion, cilantro and a squeeze of lime, fold and serve with consomé for dipping.