Delicious Birria Tacos Recipe: Authentic Mexican Comfort Food

Rehydrate chiles: Remove stems and seeds from guajillo and ancho chiles. Place them in a bowl, cover with boiling water, and let soak for 20-30 minutes until softened.

Prepare the birria sauce: Drain the rehydrated chiles and transfer to a blender. Add 1/2 onion, garlic cloves, diced tomatoes, white vinegar, cumin, oregano, salt, and pepper. Add 1 cup of beef broth. Blend until very smooth, adding more broth if needed to achieve a pourable consistency.

Cook the beef: Season beef chunks generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, sear beef chunks in a little oil over medium-high heat until browned on all sides. Pour the blended chile sauce over the beef, add remaining beef broth and bay leaves. Bring to a simmer.

Simmer the birria: Cover the pot and reduce heat to low. Let it simmer for 3-4 hours, or until the beef is fork-tender and easily shredded. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Shred the beef and prepare consommé: Remove beef from the pot and shred it using two forks. Strain the cooking liquid (consommé) through a fine-mesh sieve, discarding solids. Skim off excess fat if desired. Return shredded beef to a small amount of consommé to keep it moist.

Assemble and fry tacos: Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the consommé, ensuring it's fully coated. Place the dipped tortilla on the hot skillet. Add a generous portion of shredded cheese and birria meat to one half of the tortilla. Fold the tortilla over and cook until golden brown and crispy on both sides, and the cheese is melted.

Serve: Serve the Birria Tacos immediately with a side of the warm consommé for dipping. Garnish with chopped fresh cilantro, diced white onion, and lime wedges.