Birria Tacos

Steps

1. 1

   Heat the oven to 325°F. Pat the beef dry and season all over with the kosher salt and black pepper.

2. 2

   Toast the guajillo chiles in a dry Dutch oven over medium heat until fragrant and slightly puffed, about 30 seconds per side; do not let them blacken. Transfer to a bowl, cover with the hot water and soak until soft, about 15 minutes.

3. 3

   Add the oil to the Dutch oven and raise the heat to medium-high. Sear the beef in batches until well browned on all sides, about 8 minutes per batch. Transfer to a plate.

4. 4

   Drain the chiles, discarding the soaking water. Add them to a blender with the tomatoes, chopped onion, garlic, chipotle and adobo, ancho powder, vinegar, cumin, oregano, cloves and 1 cup of the stock. Blend until very smooth.

5. 5

   Pour the chile sauce into the pot and cook over medium heat, stirring, until it darkens slightly, about 5 minutes. Stir in the remaining 3 cups stock, the cinnamon stick and bay leaves, then return the beef and any juices. Bring to a simmer.

6. 6

   Cover the pot and braise in the oven until the beef is very tender and pulls apart easily with a fork, about 3 hours.

7. 7

   Store shredded beef and consomé separately in airtight containers for up to 4 days. Reheat the consomé and beef until the consomé comes to a full simmer (165°F) before serving, then crisp fresh tacos to order.

8. 8

   Heat a large skillet or griddle over medium heat. Dip one side of a tortilla in the reserved fat (or the consomé) and lay it in the pan, dipped side down. Top half with cheese and a spoonful of shredded beef, fold over and cook until crisp and the cheese melts, 2 to 3 minutes per side. Repeat with the remaining tortillas.

9. 9

   Serve the tacos hot with small cups of consomé for dipping, topped with chopped onion and cilantro, with lime wedges on the side.