Birria is all about the braise. The chilies do the heavy lifting, building a deep, layered consommé that doubles as both cooking liquid and the dip that makes these tacos unforgettable.
Make it a day ahead if you can — birria only gets better overnight.
Toast the dried chilies in a dry pan until fragrant, then soak in hot water for 15 minutes. Blend with tomatoes, half the onion, garlic, cumin, and oregano until smooth.
Sear the beef, then add the chili sauce, bay leaves, cinnamon, and enough water to cover. Braise covered at a low simmer for 3 hours, until the beef shreds easily.
Shred the beef and set aside. Strain the broth (the consommé) and skim some of the bright orange fat from the top — you'll use it to crisp the tacos.
Dip each tortilla in the reserved fat, lay it on a hot griddle, add cheese and beef, fold, and fry until crispy and golden on both sides.
Plate the tacos with a bowl of warm consommé topped with diced onion and cilantro. Dip, bite, repeat.
Pitmaster tip
Don't toss the fat you skim — that's liquid gold for crisping the tortillas and gives birria tacos their signature color.
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Tacos & Masa
