Crispy Birria Tacos with Consome for Dipping

Toast all dried chiles in a dry skillet over medium heat for 1 to 2 minutes per side. Transfer to a bowl, cover with boiling water, and soak for 20 minutes.

Toast the cumin seeds, cloves, peppercorns, and cinnamon stick in the same dry skillet for 2 minutes until fragrant. Grind to a powder in a spice grinder or mortar.

Char the tomatoes, onion, and garlic on the skillet until blackened. Transfer to a blender along with the drained chiles, ground spices, oregano, thyme, vinegar, and 1 cup of the beef broth. Blend until silky smooth.

Season the beef chunks generously with salt. Sear in a large Dutch oven over high heat until deeply browned on all sides, about 10 minutes. Pour the chile sauce and remaining beef broth over the meat.

Cover tightly and braise in a 325 degree Fahrenheit oven for 3 hours, until the meat is falling-apart tender. Shred the beef and return it to the pot.

Skim a few tablespoons of the red fat that has risen to the surface of the consome and set it aside for dipping the tortillas.

Dip each corn tortilla into the consome or brush with the reserved red fat. Place on a hot griddle over medium heat, add a handful of shredded cheese and a generous spoonful of birria meat. Fold in half and cook for 2 to 3 minutes per side until the tortilla is deeply crispy and the cheese is melted.

Serve the tacos with small bowls of hot consome for dipping, garnished with fresh cilantro, diced onion, and lime wedges.