Step by step

Method

4 steps

1. 1

   Stem and seed 3 dried guajillo chiles and 1 dried ancho. Cover with 2 cups hot water and soak 15 minutes until soft and pliable. Blend the chiles with the soaking water, 1 small onion (quartered), 4 garlic cloves, 1 can (14 oz) crushed tomatoes, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon cinnamon, and 2 teaspoons kosher salt until smooth and brick-red.

2. 2

   Pat 2½ lb beef chuck chunks dry. Heat 1 tablespoon oil in a heavy pot over medium-high and brown the beef in batches. Pour in the chile sauce and add water just to barely cover the meat. Bring to a simmer.

3. 3

   Cover and cook on low 2½–3 hours until the beef is shreddable. Skim excess fat from the top (save a spoonful for toasting tortillas). Shred the beef in the broth so it stays saucy.

4. 4

   For tacos: dip corn tortillas lightly in the broth, griddle until lightly crisp, fill with beef, and fold. Serve with bowls of consommé, diced onion, cilantro, lime, and queso fresco. You want rich birria-style beef with a deep chile broth for dunking — not bland stew or tortillas that never get crispy.