Creating my fave birria tacos is a straightforward process if you follow these easy steps:

1. Prepare the Chiles: Remove the stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes to soften.
2. Blend the Sauce: In a blender, combine the softened chiles, chopped onion, garlic, cumin, oregano, paprika, salt, and 1 cup of beef broth. Blend until smooth.
3. Sear the Meat: In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Sear the beef chunks on all sides until browned. Remove them from the pot.
4. Combine Ingredients: Return the seared beef to the pot. Pour the blended sauce over the beef, followed by the remaining beef broth and apple cider vinegar.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours or until the meat is tender and easily shredded.
6. Shred the Meat: Once done, use two forks to shred the beef directly in the pot. Stir it back into the sauce.
7. Prepare the Tortillas: In a separate skillet, lightly toast the corn tortillas until soft and pliable.
8. Dunk and Fill: Dip each tortilla into the birria broth to soak up the flavor, then fill with shredded beef. Fold and repeat with remaining tortillas.
9. Serve with Consomé: Ladle some of the flavorful broth into bowls for dipping.
10. Add Toppings: Top the tacos with chopped onions, cilantro, and a squeeze of lime to enhance the flavors.

With these straightforward steps, you’ll create a flavorful dish that is both rewarding and satisfying!