Mexican Birria Tacos with Consommé for Dipping

Stem and seed the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2 minutes until fragrant, pressing flat with a spatula. Be careful not to burn them or they'll turn bitter. Transfer to a bowl and cover with 750 ml (3 cups) boiling water. Let soak for 20 minutes until softened.

Drain the soaked chiles, reserving 240 ml (1 cup) of the soaking liquid. In a blender, combine the softened chiles, 1/4 of the onion (chopped), 6 garlic cloves, cumin, oregano, black peppercorns, apple cider vinegar, and 1 teaspoon salt. Blend until smooth, adding reserved soaking liquid as needed to achieve a thick puree.

Cut the beef chuck into 5 cm (2-inch) chunks. Pat dry and season generously with salt. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in batches (do not crowd the pot) on all sides for about 8 minutes per batch. Transfer browned pieces to a plate.

Deglaze the pot with a splash of water, scraping up any browned bits. Return all beef to the pot and pour in all the adobo sauce. Add 480 ml (2 cups) water, remaining 1 teaspoon salt, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 minutes (or until fork-tender), stirring occasionally. The broth will become thin/watery––do not let it reduce too much.

Once the beef is tender, remove it from the pot and shred on a cutting board with two forks. Discard bay leaves. Strain the cooking liquid through a fine-mesh sieve into a bowl; reserve this consommé. Return shredded beef to the pot off the heat.

Season the consommé to taste with additional salt if needed. The consommé should be intense and concentrated―it's the soul of this dish. Add a bit to the shredded beef to keep it moist.

Dip each corn tortilla lightly into the consommé grease (the layer on top of the consommé if refrigerated, or use plain oil). Fill with a generous heap of shredded beef and Oaxaca cheese. Fold in half taco-style.

Heat a griddle or large nonstick skillet over medium-high heat and grease lightly. Cook the assembled tacos 2 at a time, pressing down with a spatula, about 2 minutes per side. The tortilla should be crispy and golden, and the cheese fully melted.

Place tacos on a platter and sprinkle with finely chopped cilantro and diced (remaining) white onion. serve with small bowls of hot consommé for dipping, lime wedges, and optional radish slices. Micro-adjust seasoning as needed.