Birria Tacos

1. Season the beef with salt.

2. Chop the onion and tomatoes.

3. Heat oil in a large pot and sear the beef on all sides until browned. Remove the beef from the pot.

4. Remove stems and seeds from the dried chiles.

5. In the same pot, add the chopped onion, tomatoes, garlic cloves, and deseeded chiles. Sauté for a few minutes.

6. Add cumin seeds, coriander seeds, and black peppercorns to the pot and stir.

7. Pour in water to cover the ingredients, bring to a boil, and simmer until the chiles are softened.

8. Transfer the pot contents to a blender, along with some of the cooking liquid, and blend until smooth.

9. Return the seared beef to the pot and strain the blended sauce over it.

10. Add bay leaves, a cinnamon stick, and apple cider vinegar to the pot. Stir to combine.

11. Cover the pot and simmer on low heat for approximately 3 hours, until the meat is very tender.

12. Remove the meat from the consommé and shred it.

13. Dip corn tortillas in the fat layer of the consommé.

14. Place the dipped tortilla on a hot pan, add shredded cheese, the shredded beef, chopped onion, and cilantro.

15. Fold the tortilla and cook on both sides until crispy.

16. Serve the tacos with a side of the consommé for dipping, garnished with fresh cilantro, onion, and lime wedges.