Birria Tacos

Remove stems and seeds from dried chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant.

Soak toasted chiles in boiling water for 20-30 minutes until softened.

While chiles soak, season the beef with salt, pepper, cumin, oregano, cinnamon, and cloves.

Heat oil in a large pot or Dutch oven over high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

In the same pot, sauté onion and garlic until softened, about 3-4 minutes.

Add tomatoes and cook for another 2 minutes.

Transfer soaked chiles along with their soaking liquid to a blender. Add the sautéed onion, garlic, and tomatoes. Blend until smooth.

Strain the chile sauce through a fine mesh sieve back into the pot.

Add seared beef, beef broth, bay leaves, and apple cider vinegar. Stir to combine.

For slow cooker: Transfer everything to a slow cooker and cook on low for 8 hours or high for 5-6 hours until beef is fall-apart tender.

For oven: Cover pot and cook at 325°F (165°C) for 3-4 hours until beef is fall-apart tender.

Remove beef from the pot. Shred with two forks, discarding any bones. Reserve the braising liquid (consommé) for dipping.

Skim fat off the top of the consommé and reserve it for frying the tortillas.

Heat a skillet or griddle over medium-high heat. Brush with reserved fat from the consommé.

Dip a corn tortilla briefly into the consommé, then place in the hot skillet.

Add shredded beef and a generous amount of cheese to one half of the tortilla.

Fold the tortilla over to form a taco and cook for 2-3 minutes per side until crispy and golden.

Repeat with remaining tortillas.

Serve tacos with a small bowl of consommé for dipping, topped with diced onion, fresh cilantro, and lime wedges.