Birria tacos

Method

Deseed the dried chillies and toast them briefly in a dry pan, then soak in hot water for 15 minutes. Blend the softened chillies with garlic, tomatoes, vinegar, oregano, cumin, cinnamon and 250ml of the soaking liquid until smooth, then strain through a sieve. Heat oil in a large pot, brown the beef on all sides, then add the chilli sauce and beef stock along with bay leaves, salt and pepper. Simmer covered for 3-4 hours until the meat is very tender and shreds easily. Warm the tortillas and dip each one in the hot birria broth, then fill with shredded beef and serve immediately with the remaining broth as a dipping sauce. Garnish with diced onion and fresh coriander, and serve with lime wedges.