Beef Birria Tacos

Instructions

1. Step 1: Preheat a skillet over medium heat and toast the guajillo and ancho chiles for about 2 minutes until fragrant, being careful not to burn them.
2. Step 2: Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
3. Step 3: Drain the chiles and place them in a blender along with the beef broth, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, and a pinch of salt and pepper. Blend until smooth.
4. Step 4: In a large pot or Dutch oven, add the beef chunks and pour the chile sauce over them. Add the bay leaves and more salt and pepper to taste.
5. Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
6. Step 6: Remove the beef from the sauce and shred it with two forks. Discard the bay leaves.
7. Step 7: Heat a skillet over medium-high heat and lightly oil it. Dip the corn tortillas in the sauce to coat them and then cook them on the skillet until slightly crispy.
8. Step 8: Fill each tortilla with the shredded beef and top with chopped cilantro and diced onion.
9. Step 9: Serve the tacos with lime wedges on the side for squeezing over the top.