Birria Tacos with Consommé

• # Braise
• 3 lb boneless beef chuck, cut into 3-inch chunks
• 1 tbsp kosher salt, plus more to taste
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for heat)
• 2 tbsp neutral oil
• 1 white onion, quartered
• 6 cloves garlic
• 2 Roma tomatoes, halved
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cinnamon
• 3 whole cloves
• 2 bay leaves
• 2 tbsp apple cider vinegar
• 4 cups beef broth
• # Tacos
• 18 corn tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/2 white onion, finely chopped
• 1/2 cup chopped cilantro
• Limes, cut into wedges

1. Braise the beef
2. 1Season the beef all over with the salt. Toast the dried chiles in a dry Dutch oven over medium heat until fragrant, 20–30 seconds per side, then soak them in 2 cups very hot water for 15 minutes.
3. 2Heat the oil in the Dutch oven over medium-high and brown the beef in batches, 3–4 minutes per side. Set aside.
4. 3Add the onion, garlic and tomatoes to the pot and char lightly, 4–5 minutes. Transfer to a blender with the soaked chiles, 1 cup of their soaking water, the cumin, oregano, cinnamon, cloves and vinegar. Blend until very smooth.
5. 4Strain the sauce back into the pot through a sieve. Add the beef, broth and bay leaves. Bring to a simmer, cover and cook on low until the beef shreds easily, 2 1/2–3 hours.
6. 5Lift out the beef and shred it. Skim the red fat from the top of the broth into a small bowl (save it!). Season the broth (the consommé) with salt.
7. Make the tacos
8. 6Heat a large skillet or griddle over medium. Dip a tortilla in the reserved red fat, lay it in the pan, top with cheese and beef, and fold. Cook until crisp and the cheese melts, 2–3 minutes per side.
9. 7Serve the tacos with small cups of hot consommé topped with onion and cilantro, plus lime wedges.

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