Authentic Birria Tacos

Instructions

1. 1

   Remove stems and seeds from dried chiles. Toast them in a dry pan for 30 seconds per side until fragrant

2. 2

   Place toasted chiles in hot water and soak for 20 minutes until softened

3. 3

   Meanwhile, char tomatoes, onion (quartered), and garlic cloves in a dry skillet until blackened in spots

4. 4

   Cut beef into large chunks and season generously with salt and pepper

5. 5

   In a blender, combine soaked chiles, charred vegetables, cumin, oregano, cloves, cinnamon, and vinegar with 250ml (1 cup) of chile soaking liquid. Blend until smooth

6. 6

   In a large Dutch oven, place beef chunks, pour the chile sauce over, add bay leaves and beef broth

7. 7

   Bring to a boil, then reduce heat to low, cover and simmer for 3 hours until meat is fall-apart tender

8. 8

   Remove meat and shred with two forks. Strain and reserve the consommé (cooking liquid)

9. 9

   While meat is cooking, thinly slice radishes and place in ice water to crisp up

10. 10

    Heat a griddle or large skillet over medium-high heat

11. 11

    Dip corn tortillas in the reserved consommé, then place on griddle

12. 12

    Add shredded cheese (oaxaca or mozzarella) and birria meat to one half of each tortilla

13. 13

    Fold tortillas in half and cook until crispy and golden, about 2-3 minutes per side

14. 14

    Serve immediately with small bowls of warm consommé for dipping

15. 15

    Garnish with diced onion, chopped cilantro, sliced radishes, and lime wedges