Birria Consomé and Shredded Beef Tacos

Prepare the Birria

1. 1Toast dried guajillo and ancho chilies in a dry pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them. Remove from heat and place in a heatproof bowl. Cover with hot water and let rehydrate for 20-30 minutes until soft.
2. 2While chilies rehydrate, pat beef chuck roast dry and season generously with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon of vegetable oil over medium-high heat. Sear beef chunks in batches until browned on all sides, then remove and set aside.
3. 3In the same pot, add the remaining 1 tablespoon of oil. Sauté chopped white onion and garlic for 3-5 minutes until softened. Add the halved roma tomatoes and cook for another 5 minutes.
4. 4Drain the rehydrated chilies, reserving a bit of the soaking liquid. Transfer chilies, sautéed onion, garlic, tomatoes, apple cider vinegar, cumin, Mexican oregano, salt, and black pepper to a blender. Add 1 cup of fresh beef broth and blend until very smooth. If needed, add a little more chili soaking liquid or broth to achieve a smooth consistency.
5. 5Pour the blended chili sauce over the seared beef in the Dutch oven. Add the remaining beef broth, bay leaves, whole cloves, and cinnamon stick. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours.
6. 6Once cooked, remove the beef from the pot and shred it using two forks. Strain the birria broth (consomé) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract all liquid. Discard the solids. Skim off some of the fat from the top of the consomé; this flavorful fat will be used for dipping tortillas.

Assemble and Cook the Tacos

1. 1Heat a large griddle or cast-iron skillet over medium-high heat. Dip a corn tortilla into the reserved fat from the consomé, coating both sides. Place the tortilla on the hot griddle.
2. 2Immediately add a spoonful of shredded birria meat and a sprinkle of crumbled queso fresco to one half of the tortilla. Fold the other half over to form a taco.
3. 3Cook the taco for 2-3 minutes per side until the tortilla is crispy and lightly browned, and the cheese is melted and slightly oozing. Repeat with the remaining tortillas and filling.

Serve

1. 1Serve the hot birria tacos with small bowls of the consomé for dipping. Garnish with chopped fresh cilantro, diced white onion, lime wedges, and pickled red onions if desired. Enjoy the rich, savory flavors!