Used brisket (it was on sale) and femur bone.
Turned out really good, but, very rich in flavor, very heavy.
I think the brisket renderings were too much. The consomme was too thick. Definitively using the right cut next time (chuck and a bit of short rib).
Used queso oaxaca and it makes all the difference.
All in all happy with the end result.
Any notes or tips welcomed.
by Dire_Wolf45