Beef Birria Tacos

Instructions

1. 1

   Remove stems and seeds from guajillo, ancho, and chipotle chiles; toast them in a dry skillet over medium heat until aromatic, about 2-3 minutes.

2. 2

   Boil 2 cups of water and pour over toasted chiles, let them soak for 15 minutes.

3. 3

   Cut beef into large chunks and season with salt and black pepper.

4. 4

   In a large pot, heat vegetable oil over medium-high heat. Sear beef chunks on all sides until browned, then remove.

5. 5

   Add chopped onion and minced garlic to the pot, sauté until softened.

6. 6

   Add tomato paste, cumin, oregano, and bay leaves; cook for another 2 minutes.

7. 7

   Blend soaked chiles with soaking water until smooth. Strain into the pot with onions and spices.

8. 8

   Return beef to the pot; add beef broth and simmer on low heat for 2-3 hours until beef is tender.

9. 9

   Remove beef from the pot, shred with forks, and return to the pot to soak in the sauce.

10. 10

    Preheat a skillet over medium heat. Dip each tortilla into the birria sauce to coat, then place in the skillet.

11. 11

    Add shredded beef and cheddar cheese to one half of the tortilla, fold in half, and cook until cheese is melted and tortilla is crispy.

12. 12

    Serve tacos with remaining birria sauce, chopped cilantro, and lime wedges for dipping.