Step 1: Soak and Prep the Dried Chilies

Toast the dried chilies:

• Heat a dry pan over medium heat and lightly toast the guajillo, ancho, and pasilla chilies for 1–2 minutes, turning often. You’ll know they’re ready when they smell fragrant — don’t let them burn!

Soak the chilies:

• Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15–20 minutes, or until soft.
• Pro Tip: Soaking helps soften the skin so your sauce blends smooth. Don’t skip it!

Step 2: Cook the Meat and Broth

• Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear each side for about 2–3 minutes until browned. Remove and set aside.

Build the broth base:

• In the same pot, add 6 cups of water, halved onion, garlic cloves, bay leaves, and cinnamon stick. Return the seared beef to the pot.

Simmer the meat:

• Bring everything to a boil, then reduce heat to low and cover. Let it simmer gently while you make the chili sauce.

Step 3: Make the Chili Sauce

• Drain the soaked chilies and place them in a blender with the roma tomato, cumin, oregano, cloves, vinegar, salt, and pepper. Add about 1 cup of broth from the pot to help it blend smooth.

Strain the sauce:

• Pour the blended mixture through a fine mesh strainer right into the pot with the meat. Use a spoon to press it through.
• Pro Tip: Straining removes chili skins and seeds for a smooth, rich broth.

Step 4: Cook Until Tender

• Stir the sauce into the broth and beef. Cover and let it simmer on low heat for 2.5 to 3 hours, or until the meat is super tender and pulls apart easily with a fork.

Shred the meat:

• Remove the beef from the pot and shred it with two forks. Discard any large chunks of fat. Return the shredded meat to the pot to keep it juicy and warm.
• Pro Tip: If your pot starts drying out during simmering, just add a bit more water or broth.

Step 5: Fry the Birria Tacos

• Heat a skillet or nonstick pan over medium heat. Lightly oil it if needed.

Dip and fill the tortillas:

• Dip each tortilla into the top layer of the broth (just enough to coat). Place it in the hot pan, sprinkle cheese if using, then add a spoonful of shredded meat.

Fold and fry:

• Fold the tortilla in half and cook each side for about 2–3 minutes, or until crispy and golden. Repeat with the rest.
• Pro Tip: Don’t overcrowd the pan — work in batches so they fry evenly and stay crispy.

Step 6: Serve with Consomé

• Pour some of the leftover broth (consomé) into small bowls for dipping.

Garnish and enjoy:

• Serve the tacos hot with chopped cilantro, diced onions, and lime wedges. Dip into the consomé for that amazing flavor combo!