Birria Tacos (Quesabirria)

Pasos

1. Stem and seed the dried chiles, slit them open, and toast them dry in a hot skillet until pliable, glossy, and fragrant, taking care not to scorch them.
2. Transfer the toasted chiles to a bowl, cover with very hot water, and let soften until completely pliable. Meanwhile, char the ripe tomatoes, roughly chopped yellow onion, and garlic cloves in the same skillet until blistered and browned in spots.
3. Drain the softened chiles and blend them with the charred tomatoes, onion, garlic, cider vinegar, Mexican oregano, ground cumin, whole cloves, black peppercorns, and a splash of the chile soaking liquid until a smooth, thick, glossy red paste forms.
4. Season the beef generously with fine salt, then sear it in neutral oil in a heavy Dutch oven over medium-high heat until deeply browned on all sides and fragrant.
5. Pour the chile paste into the Dutch oven and fry it with the beef until it darkens slightly and loses its raw edge. Stir in the beef broth, cinnamon stick, and bay leaves, cover with a tight lid, and simmer gently over low heat until the meat is fork-tender and shreds easily.
6. Transfer the beef to a cutting board, discard the bones and bay leaves, and shred the meat. Skim excess grease only if necessary, reserving the flavorful red fat on top of the broth to fry the tacos.
7. Warm the corn tortillas briefly to make them pliable, dip one side of each tortilla into the seasoned red fat floating on the consommé, and place them fat-side down in a hot skillet or griddle.
8. Top each tortilla with a layer of cheese and shredded beef, fold in half, and griddle until the cheese melts and both sides turn crisp, red-stained, and lightly browned.
9. Serve immediately with bowls of hot consommé, accompanied by finely chopped white onion, fresh cilantro, and lime wedges to squeeze over the tacos right before dipping.