Beef Birria

Remove the stems and seeds from 5 dried guajillo chiles and 2 ancho chiles. Toast them in a dry skillet for 30–40 seconds, being careful not to let them burn, then cover with 500 ml hot water and let soak for 15 minutes.

Heat 1 tbsp oil in a large pot. Add 4 tomatoes, 1 onion, 4 garlic cloves, 3 bay leaves, 1 tsp dried oregano, 0.5 tsp cumin, 1 tsp dried thyme, 1 tsp black pepper and 0.5 cinnamon stick. Sauté for 10 minutes over medium heat, stirring occasionally.

Transfer the softened guajillo and ancho chiles to a blender, add the sautéed vegetables and spices along with 500 ml of the soaking liquid. Blend until smooth and thick, then strain through a fine sieve.

Place 1.2 kg beef in a large pot, pour in the strained adobo, add the remaining water so the total liquid comes to 3 L, and season with salt to taste. Bring to a boil, skim off the foam, cover with a lid and simmer for 30 minutes.

Reduce the heat to low and braise, covered, for another 90 minutes, until the beef is tender and easily shreds with a fork. Remove the meat, shred it into strands, and keep the consommé hot.

Warm 12 corn tortillas in a dry skillet. Divide the beef among plates, ladle over the consommé, and serve with chopped onion, 20 g cilantro and the juice of 2 limes.