Birria Tacos

18 things you may not have.

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Ingredients

25 g (0.9 oz) guajillo chillies, dried ((~4 pieces, heaped 3/4 cup once chopped) (Note 1))
45 g (1.6 oz) ancho chillies, dried ((~2-3 pieces, 1 cup once chopped) (Note 1))
6 g (0.2 oz) chillies de arbol, dried ((~6 pieces, 2 tbsp once chopped) (Note 1))
1/2 cup chilli soaking water ((reserve after simmering))
5 garlic cloves (, peeled)
1 small onion (, roughly sliced (~tennis ball size))
1 medium tomato (, roughly sliced (180g))
2 tsp dried oregano
1 tsp ground cumin
1/8 tsp black pepper
5 tbsp vegetable oil ((or canola oil) (Note 2))
1.3 kg/2.6 lb chuck beef (, cut into 6 large pieces (or boneless beef short ribs - 1.8kg/3.6 lb bone-in) (Note 3))
2 cups beef stock / broth (, low sodium)
10 cloves ((or 1/4 tsp ground cloves))
1 cinnamon stick ((substitute 1/4 tsp powder, but it's not quite the same))
3 bay leaves (, preferably fresh else dried)
2 tbsp apple cider vinegar ((or regular white vinegar, red or white wine vinegar))
2 1/2 tsp cooking salt / kosher salt ((halve for table salt, +30% for flakes))
1/2 tsp cooking salt / kosher salt
20 - 25 corn tortillas ((14.5cm/6" wide) (Note 4))
1 white onion (, diced (Note 5))
1/2 cup finely chopped coriander / cilantro leaves
3 1/2 cups (350g) shredded Colby, Monterey Jack or (Oaxaca cheese (if you can get it) (Note 6))
Lime wedges (, optional)
Your favorite salsa or hot sauce (, optional)

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