Birria Tacos

Instructions

1. Prepare the chiles
   Toast dried guajillo and ancho chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, turning occasionally. Transfer to a bowl, cover with hot water, and let soak for 15-20 minutes until soft.
2. Make the chile sauce
   Drain the soaked chiles and place in a blender with chipotle pepper, 3 cloves of garlic, 1 teaspoon cumin, 1/2 teaspoon oregano, and 1 cup of beef broth. Blend until completely smooth, then strain through a fine-mesh sieve to remove any solids. Set aside.
3. Season and sear the meat
   Season beef chunks generously with salt and pepper. Heat oil in a large Dutch oven over high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer to a plate.
4. Cook the aromatics
   Reduce heat to medium and add the diced onion (reserving some for serving). Cook until softened, about 5 minutes. Add remaining garlic, oregano, and cumin. Cook until fragrant, about 1 minute. Add cinnamon stick and bay leaves.
5. Braise the meat
   Return the beef to the pot. Add the chile sauce, remaining beef broth, and apple cider vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until meat is fork-tender and easily shreds.
6. Prepare the consommé
   Remove beef from the broth and shred with two forks. Skim excess fat from the top of the consommé (broth) and reserve for dipping tortillas. Strain the consommé if desired for a clearer broth, then return shredded beef to the pot. Taste and adjust seasoning.
7. Assemble and cook the tacos
   Dip a corn tortilla in the reserved fat or consommé, then place on a hot griddle or skillet. Add a handful of shredded cheese and some of the shredded beef. Fold the tortilla in half and cook until crispy on both sides, about 2-3 minutes per side. Repeat with remaining tortillas.
8. Serve
   Serve the crispy tacos with small bowls of the hot consommé for dipping. Garnish with diced onion, chopped cilantro, and lime wedges. Offer salsa or hot sauce on the side for additional heat.