Authentic Birria Tacos

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1. 1Step 1: In a dry pan over medium heat, toast the dried chilies until fragrant, about 2 minutes. Remove stems and seeds, then soak in hot water for 20 minutes.
2. 2Step 2: In a blender, combine the rehydrated chilies with half the onion, the garlic, oregano, cumin, thyme, and 1 cup of the beef broth. Blend until smooth, then strain through a sieve to get a silky sauce.
3. 3Step 3: Season the meat chunks with salt and pepper on all sides. In a Dutch oven or heavy pot, sear the meat in batches over high heat until nicely browned on all sides.
4. 4Step 4: Pour the chili sauce into the pot with the meat, then add the remaining broth, bay leaves, and cinnamon stick. Bring to a simmer, cover, and cook for about 3 hours, until the meat is tender enough to shred easily.
5. 5Step 5: Remove the meat from the broth and shred it with two forks. Skim the fat from the surface of the broth and reserve it for dipping the tortillas.
6. 6Step 6: Dip a tortilla into the reserved fat so it’s well coated, then place it on a hot griddle or skillet. Add a handful of shredded meat and some cheese (if using) to one side of the tortilla.
7. 7Step 7: Fold the tortilla over the filling and cook until golden and crispy on both sides, flipping as needed. Serve immediately with the consommé for dipping.