Now, let’s dive into the process of making My Fave Birria Tacos!

1. Prepare the Chiles: In a dry skillet, toast the guajillo and ancho chilies for about 2 minutes until fragrant. Remove from heat and soak in hot water for 15 minutes to soften.
2. Blend the Spice Mixture: Drain the chilies and place them in a blender along with chopped onion, garlic, cumin, oregano, chili powder, smoked paprika, and a cup of beef broth. Blend until smooth.
3. Sear the Beef: In a large pot or Dutch oven, heat oil over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove from the pot and set aside.
4. Add the Sauce: Pour the blended sauce into the pot, bringing it to a simmer. Return the seared beef to the pot, making sure it is well-coated with sauce.
5. Add Liquid and Simmer: Add the remaining beef broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 3 hours, or until the beef is fork-tender.
6. Shred the Beef: Once cooked, remove the beef from the pot. Shred using two forks and set aside.
7. Prepare the Consomé: Strain the cooking liquid into another pot, discarding solids. This will serve as your consomé for dipping.
8. Heat the Tortillas: In a separate pan, lightly toast the corn tortillas until warm and pliable.
9. Assemble the Tacos: Place a generous amount of shredded beef on each tortilla. Top with chopped onion and cilantro.
10. Serve with Consomé: Serve tacos alongside a small bowl of heated consomé for dipping.

With these easy-to-follow steps, you’ll make My Fave Birria Tacos that are perfectly tender, packed with flavor, and utterly delicious!