Slow-braised, deeply spiced Mexican beef stew, shredded and folded into tortillas dipped in the braising consommé, then pan-fried until crisp - toasting the dried chilies in a dry skillet before blending them into the braising liquid is what gives birria its deep, complex red color and flavor instead of a flat, one-note heat.
1.Toast the guajillo, ancho, and chile de arbol in a dry skillet over medium heat for 2-3 minutes, pressing them flat, until fragrant and slightly darker - toasting the chilies first is what gives birria its deep, complex red color instead of a flat, one-note heat.
2.Soak the toasted chilies in hot water for 15 minutes, until softened, then drain.
3.Blend the softened chilies with the quartered onion, garlic, tomatoes, cumin, and oregano, adding a splash of water as needed, into a smooth, thick paste.
Season the beef chunks with salt, then sear them in a large pot over high heat until browned on all sides.
5.Add the chile paste, cinnamon stick, bay leaves, and beef broth to the pot with the beef. Bring to a boil, then reduce heat and simmer, covered, for 3-3.5 hours, until the beef is completely fork-tender.
6.Remove the beef and shred it with two forks. Skim the fat off the top of the braising liquid (the consommé) and reserve some of the fat separately.
7.Dip each tortilla into the consommé to coat, then fill with shredded beef and cheese, and fold in half.
8.Heat the reserved fat in a skillet and fry the filled tortillas for 2-3 minutes per side, until crisp and the cheese melts.
9.Serve the tacos with the warm consommé for dipping, topped with cilantro, chopped onion, and lime wedges.