Directions

1. Remove stems and seeds from dried guajillo and ancho chilies. Place them in a bowl, cover with hot water, and soak for 20 minutes to rehydrate.
2. In a blender or food processor, combine rehydrated chilies, onion, garlic, ground cumin, ground cloves, dried oregano, salt, and black pepper. Blend to create a smooth chili paste. Reserve ¼ cup for consommé.
3. Heat cooking oil in a large, heavy pot over medium-high heat. Sear meat chunks until browned, then set aside.
4. In the same pot, add the chili paste and cook briefly to release flavours. Return seared meat to the pot.
5. Add bay leaves, cinnamon sticks, and enough water to cover the meat (about 6 cups). Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours until meat is tender and can be easily shredded.
6. Once the meat is tender, shred it with forks on a cutting board. Remove and discard the cinnamon sticks and bay leaves. Reserve 2 cups of the liquid aside and put the shredded meat back into the pot. Simmer until almost all the liquid is absorbed.

For the consommé

1. In a separate pot, combine reserved meat broth, ¼ cup of the reserved chili sauce, and ground cumin. Simmer for about 15-20 minutes to infuse the flavours.

To Serve:

1. Heat the corn tortillas on a griddle or skillet.
2. Place a portion of the shredded meat Birria on each tortilla.
3. Top with diced onions, chopped fresh cilantro, and Black Diamond Mexican Cheese.
4. Serve with lime wedges and the consommé (dipping broth) in a small cup or bowl.
5. Optionally, provide salsa for those who prefer extra heat.

These Birria Tacos offer a unique twist on the classic recipe by using tender, flavourful meat. The consommé adds a rich and savoury element, making these tacos a delicious and innovative treat. Enjoy!