An intense, fatty, deeply spiced meat stew originating from Jalisco. traditionally goat or beef is braised for hours in a dark red chili broth (consomé), the rendered fat of which is then used to violently fry the tortillas for the accompanying tacos.
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The Adobo. Blend the rehydrated chilies, spices, vinegar, tomatoes, garlic, and onion into a smooth, thick red paste.
The . Aggressively the massive cuts of meat in a heavy pot until deeply browned.
The . Pour the red adobo over the meat, cover with water or broth, and bring to a . Cover and on low heat for 3-4 hours until the meat is entirely structurally compromised and floating in a rich, fat-capped broth (the consomé).
The Extraction. Remove the meat and chop it. Crucially, skim the deeply red, chili- fat from the top of the broth and reserve it.
The Taco Assembly. Dip corn tortillas directly into the reserved red fat, place them on a blazing hot griddle, fill with chopped meat (and Oaxaca cheese for 'Quesabirria'), fold, and until shatteringly crisp. Serve with a cup of the hot consomé for dipping.
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