Chorizo “Birria” Stacked Tacos

1. For the Sauce Base: Bring 2 qt water to a boil in a 4-qt pot. Remove from heat and add the dried pasilla peppers to soak for 15 minutes. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and wash the seeds off. Place the peppers in a food processor and process until smooth. Add the rest of the sauce base ingredients and blend ingredients into a smooth paste. Set aside.
2. For the Stew: In a large rondeau or sauce pot, heat the oil and sauté the onions until translucent. Add the chorizo and cook until done, breaking down the meat. Add the sauce base and combine with the chorizo meat; toss to combine. Add the stock, cinnamon sticks, bay leaves, and cloves. Simmer for 1 hour, skimming the fat to be used for pan-frying the tacos. Some of the fat granules from the chorizo sausage meat will float. You can skim it as well, drain the moisture, and fry it quickly to use as a crispy garnish.
3. Strain the meat; remove the cinnamon sticks and visible bay leaves. Reserve the sauce and meat hot for service.
4. For the Tacos: In a mixing bowl, combine the shredded Oaxaca and Menonita cheeses. Store, label, rotate, and refrigerate.
5. For each serving: Heat the flat-top to 350 degrees F. Drizzle the skimmed fat from braising on the flat-top. Place 6 corn tortillas down, spaced evenly. Cook for 1 minute, then place ½ oz of the mixed cheese on top of each tortilla. Cook for 1 to 2 minutes, or until melted.
6. Place 1 oz of the chorizo meat on 3 of the tortillas and top with the other 3 cheese-topped tortillas. Press and cook on each side for 1 more minute, or until crisp with a golden reddish color.
7. Stack the 3 crisp round tacos, serve with a side of the flavorful sauce, lime wedge, diced onions, and chopped cilantro.

Plate Presentation:

Chef Notes:

To tone down the spiciness, reduce the amount of chipotle peppers from 2 cans to 1 ½ cans.