Birria Tacos (Quesabirria)

Toast the dried chiles: Heat a dry skillet or comal over medium-high heat. Press each guajillo and ancho chile flat onto the hot surface for 20-30 seconds per side until fragrant and slightly darkened (do not burn — bitter if over-toasted). Transfer immediately to a bowl of boiling water. Weigh them down with a small plate and soak for 20 minutes until fully softened.

About 10 min

Blend the sauce: Drain the rehydrated chiles and transfer to a blender. Add chipotle peppers, half the white onion, 6 garlic cloves, Roma tomatoes, oregano, cumin, cinnamon, and apple cider vinegar. Add 1 cup of beef broth. Blend on high until completely smooth. Strain through a fine-mesh sieve, pressing with a spoon to extract all the liquid. Discard solids.

About 10 min

Brown the beef: Season the beef chuck chunks generously with salt and pepper on all sides. Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches (don't crowd), sear the beef for 3-4 minutes per side until deeply browned. Remove and set aside. This step is critical for flavour — take your time.

About 10 min

Braise low and slow: Return all beef to the pot. Pour the strained chile sauce over the top. Add remaining beef broth until the beef is just covered. Add bay leaves. Bring to a boil, then reduce to the lowest simmer. Cover and cook for 3 hours, or until the beef is fork-tender and falling apart. Alternatively, pressure cook for 45 minutes on high. Check and skim any excess fat from the surface — save this fat (the red-orange fat) for dipping tortillas.

About 3 hr

Shred and make the consommé: Remove the beef from the broth and shred it finely with two forks. Discard bay leaves. Taste the broth (consommé) and season with salt. This is your dunking broth — strain it into a pot and keep warm. The consommé should be rich, deeply red, and intensely flavoured.

About 10 min

Assemble and fry the tacos: Heat a griddle or large skillet over medium-high heat. Brush with a little of the saved beef fat (or oil). Dip a corn tortilla briefly into the consommé — just 2 seconds each side so it soaks up the colour and flavour. Place on the hot griddle. Working quickly, add a layer of shredded cheese to one half, then top with shredded birria beef. Fold in half, pressing gently. Cook for 2-3 minutes per side until the cheese is melted and the tortilla is crispy and golden. Repeat for all tacos.

About 20 min

Serve the birria way: Ladle warm consommé into small cups for dipping. Plate the hot tacos alongside a cup of consommé. Top with finely diced white onion, fresh cilantro, and a squeeze of lime. The move: dip the taco directly into the consommé before each bite. Garnish with salsa verde or red salsa if desired.

About 5 min