Birria Tacos

1. Toast the dried peppers in a dry skillet over medium heat for about 20–30 seconds per side, until fragrant. Avoid burning them. Cover with hot water and soak for 15–20 minutes.
2. Pat the beef dry and season with the salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer to a plate.
3. Add the roughly chopped onion to the pot and cook for 4–5 minutes. Add the garlic and tomatoes and cook for another 2 minutes.
4. Drain the soaked peppers. Add them to a blender with the cooked onion, garlic and tomatoes, 1 cup of the beef broth, vinegar, cumin, oregano, cinnamon and cloves. Blend until smooth.
5. Return the beef to the pot. Pour in the blended sauce and remaining 3 cups of broth. Add the bay leaves. The liquid should nearly cover the beef; add a little water if needed.
6. Bring to a gentle simmer, cover and cook over low heat for 3–3½ hours, until the beef shreds easily. Stir occasionally and add water if the liquid reduces too much.
7. Remove the beef and shred with two forks. Discard the bay leaves. Taste the broth and adjust the salt. Reserve the broth for dipping, keeping any reddish fat on the surface for frying the tacos.
8. Heat a large skillet or griddle over medium heat. Lightly coat a tortilla with the fat from the surface of the broth and place it in the skillet. If there is little fat, lightly oil the skillet.
9. Sprinkle cheese over the tortilla, then add shredded beef to one half. Top with diced onion and cilantro. Fold over and cook for 2–3 minutes per side, until crisp and the cheese has melted. Repeat with the remaining tortillas.
10. Serve hot with small bowls of warm consommé and lime wedges.

Tip: Make the beef a day ahead for easier preparation. Refrigerate the beef and broth, then reheat before assembling the tacos.