For the Birria:

1. Toast the Chilies:

• Remove the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes, just until they become aromatic (be careful not to burn them).

2. Blend the Sauce:

• Add the toasted chilies, onion, garlic, cumin, oregano, and black pepper to a blender. Add 1 cup of beef broth (or water) and blend until smooth. If the sauce is too thick, add a bit more broth to help it blend.

3. Cook the Beef:

• In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the beef chunks in batches, ensuring all sides are seared. Remove the beef and set aside.

• In the same pot, add the chili sauce and cook for about 5 minutes, stirring occasionally. Add the beef broth, bay leaves, cinnamon stick, and the seared beef. Bring it to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, until the beef is tender and easily shreds with a fork.

4. Shred the Beef:

• Once the beef is tender, remove it from the pot and shred it using two forks. Discard the bay leaves and cinnamon stick. Reserve about 1 1/2 cups of the broth for dipping the tacos.

For the Dipping Sauce (Consommé):

5. Prepare the Consommé:

• In a small saucepan, combine 1 1/2 cups of the reserved birria broth, chopped onion, minced garlic, vinegar, and chili powder (optional). Bring it to a simmer over medium heat for 5-10 minutes, then season with salt to taste. Set aside for dipping.

For the Tacos:

6. Assemble the Tacos:

• Heat a skillet or griddle over medium heat and lightly oil it. For each taco, dip a corn tortilla into the reserved birria broth to soften it, then place it on the skillet.

• Once the tortilla is warm, sprinkle cheese on one half, then add a generous amount of the shredded birria beef. Fold the tortilla over to form a taco.

7. Crisp the Tacos:

• Cook the taco on each side for about 2-3 minutes, until the tortilla is crispy and golden, and the cheese has melted inside.

8. Serve:

• Remove the tacos from the skillet and top with freshly chopped cilantro and diced onion. Serve with lime wedges and the birria consommé for dipping.