instructions
Step 1. Prepare the Chiles:
- Remove stems and seeds from dried chiles. Soak them in hot water for 15 minutes until softened.
Step 2. Blend the Birria Sauce:
- In a blender, combine softened chiles, onion, garlic, tomatoes, spices, vinegar, and 1 cup of beef broth. Blend until smooth.
Step 3. Sear the Beef:
- Season the beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear beef until browned on all sides.
Step 4. Slow Cook:
- Pour blended sauce over the beef. Add bay leaves and remaining beef broth. Cover and simmer on low for 2½ hours, or until beef is fall-apart tender.
Step 5. Shred the Beef:
- Remove the beef, shred it with forks, and return it to the pot. Skim excess fat from the top and reserve it for frying tacos.
How to Assemble Crispy Cheesy Birria Tacos
- Heat a skillet over medium heat.
- Dip tortillas into the birria fat.
- Place the skillet on, add cheese, then shredded beef.
- Fold and cook until crispy on both sides.
- Serve hot with consommé for dipping.