Birria Tacos

Remove seeds and stems from dried chiles, then toast them lightly in a pan.

Blend chiles with garlic, onion, and a cup of broth to make a smooth sauce.

In a large pot, sear the beef until browned on all sides.

Pour the blended sauce and remaining broth over the beef.

Simmer on low heat for about 2.5 hours until the meat is tender and easy to shred.

Shred the beef and strain the broth to make the consommé.

Dip tortillas into the consommé, then fill with shredded beef.

Cook tacos on a skillet until crispy on both sides.

Top with onion, cilantro, and radish slices.

Serve with a bowl of consommé for dipping.