Birria, a famous dish from Jalisco, is made by slowly cooking beef in a rich sauce of dried chiles and spices. It is served with its signature consommé and is also used as a taco filling.
Blend the softened chiles, tomato, onion, garlic, cumin, cinnamon, vinegar, and beef stock until smooth.
Place the beef in a large pot and add the sauce and bay leaf. Cover and cook over low heat for 2–2.5 hours, until the meat falls apart when pierced with a fork.
Remove the beef from the sauce and shred it. Strain the cooking liquid (consommé) and adjust the salt to taste.
Serve the shredded beef hot in tacos or in a bowl with the consommé, topped with fresh cilantro and onion.
Store in a sealed container in the refrigerator for 4 days; the flavor deepens by the next day. Freeze for up to 3 months.
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