Birria-Style Beef Tacos

Toast dried chiles briefly in a dry skillet, approximately 10-20 seconds per side, without burning.

Place chiles in hot water and soak 15-20 minutes until softened.

Season beef with salt.

Heat oil in a Dutch oven.

Brown beef in batches.

Transfer beef out of the pot.

Blend softened chiles, tomatoes, onion, garlic, broth, cumin, oregano, cinnamon, and vinegar until smooth.

For a smoother consomme, strain the chile mixture.

Return beef to Dutch oven.

Pour chile sauce over beef.

Add bay leaves.

Add enough additional broth if necessary so the beef is mostly surrounded by liquid.

Bring to a simmer.

Cover.

Cook at 325F approximately 2 1/2-3 hours until beef is fork-tender.

Remove beef.

Shred thoroughly.

Skim some of the reddish fat from the surface of the braising liquid into a shallow bowl.

Keep remaining consomme warm for dipping.

Heat a griddle over medium heat.

Lightly dip or brush each tortilla with the reserved surface fat.

Place tortilla on griddle.

Add cheese and shredded beef.

Fold.

Cook until crisp on both sides and cheese melts.

Serve immediately with onion, cilantro, lime, and warm consomme.