Birria Tacos

Step 1

Remove stems and seeds from dried guajillo and ancho chiles. Lightly toast chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.

Step 2

Soak toasted chiles in hot water for 10 minutes until softened. Reserve soaking water.

Step 3

Blend soaked chiles, tomato paste, vinegar, cumin, oregano, garlic, and 1 cup of reserved chile soaking water until smooth. Strain through a fine sieve.

Step 4

Season beef chuck with salt and pepper. Sear in a large Dutch oven over medium-high heat until browned on all sides, 2-3 minutes per side. Remove and set aside.

Step 5

Pour chile sauce into the Dutch oven, scraping up browned bits. Add beef broth, cinnamon stick, bay leaves, and seared beef. Add onion half and bring to a simmer.

Step 6

Cover and transfer to a 300°F oven for 3 hours, until beef is fall-apart tender. Alternatively, use a slow cooker on low for 6-8 hours.

Step 7

Remove beef from consomé and shred with two forks. Strain consomé through fine sieve; reserve for dipping.

Step 8

Heat oil in a skillet to 350°F. Fry each corn tortilla 20-30 seconds per side until crispy but still pliable.

Step 9

Fill each tortilla with shredded birria beef. Top with diced white onion and fresh cilantro.

Step 10

Serve with warm consomé in a small bowl for dipping and lime wedges on the side.