Toast the chiles

• Toast the guajillo, ancho and chipotle chiles in a dry frying pan until fragrant.
• Soak the chiles in hot water for 15 min until softened.

Make the adobo sauce

• Blend the soaked chiles with the onion, garlic, tomatoes, vinegar, oregano, cumin, cinnamon, salt and pepper until smooth.
• Strain the sauce through a sieve for a silky texture.

Sear the beef

• Season the beef with salt and pepper.
• Sear the beef chunks in a hot stockpot until browned on all sides.

Braise the birria

• Pour the adobo sauce and beef stock over the beef and add the bay leaves.
• Cover and simmer gently until the meat is fork tender.

Shred the meat

• Remove the beef and shred it with two forks.
• Skim the fat from the broth and keep the consommé warm.

Fry the tacos

• Dip the tortillas in the fat from the broth.
• Fill with shredded beef and cheese, fold and fry in a hot pan until crisp on both sides.

Serve

• Top the tacos with cilantro and diced onion.
• Serve with a cup of consommé and lime wedges.