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Tender, chile-braised beef tucked into tortillas and pan-fried until crispy, served with consommé for dipping. These high protein birria tacos have become a global family favorite.
Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1–2 minutes, until fragrant. Soak them in 1 cup of hot water until pliable, about 10 minutes.
In a blender, combine soaked chiles, garlic, onion (halved), apple cider vinegar, oregano, cumin, black pepper, and 1 cup of beef broth. Blend until smooth for the marinade.
Cut the beef chuck into several large pieces. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd the pot.
Add the chili marinade to the browned beef. Pour in remaining beef broth and add bay leaves. Bring to a simmer over medium heat, then reduce to low and cover. Braise for 2.5–3 hours, turning beef occasionally, until fork-tender.
Remove beef pieces and shred with two forks. Skim excess fat from the top of the braising liquid (consommé). Reserve consommé for dipping.
Dip each tortilla briefly into the surface fat from the consommé for flavor. Fill with shredded beef and a sprinkle of Monterey Jack cheese. Fold and cook in a nonstick skillet over medium heat until both sides are crisp and cheese is melted, about 2 minutes per side.
Serve tacos hot with a cup of hot consommé for dipping, topped with minced white onion and fresh cilantro as desired.
