Beef Birria Tacos

Instructions

1. Prepare the chilies
   Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, turning occasionally. Transfer to a bowl, cover with hot water, and soak for 20 minutes until soft.
2. Make the adobo sauce
   Drain the soaked chilies and transfer to a blender. Add the chipotle pepper, chopped onion, garlic, cumin seeds, oregano, and 1 cup of beef broth. Blend until completely smooth, about 2 minutes, to create a rich adobo sauce.
3. Braise the beef
   Season beef chunks generously with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over high heat. Brown the beef in batches, about 3-4 minutes per side. Return all beef to the pot, add the adobo sauce, remaining beef broth, bay leaves, and cinnamon stick. Bring to a simmer, then reduce heat to low, cover, and cook for 3 hours until the beef is fork-tender.
4. Prepare the consommé
   Once the beef is tender, remove it from the broth and shred using two forks. Strain the cooking liquid through a fine-mesh sieve into a bowl to create the consommé. Skim off excess fat from the top and season with salt to taste. Return about 1 cup of consommé to the shredded beef and mix well.
5. Assemble the tacos
   Heat a large skillet over medium heat. Dip a tortilla into the consommé, then place it on the hot skillet. Add a small handful of cheese and some of the shredded beef to one half of the tortilla. Once the cheese begins to melt, fold the tortilla in half to form a taco. Cook for 2-3 minutes per side until crispy and golden brown. Repeat with remaining tortillas.
6. Serve the tacos
   Arrange the tacos on a serving plate. Garnish with diced onion and chopped cilantro. Serve with small bowls of the hot consommé for dipping, along with lime wedges on the side.