Birria Tacos

Core the dried chilies and soak them in hot water for 30 minutes until softened.

In a large pot, sear the meat with oil until it gets a nice color on all sides, then set it aside.

In the same pot, fry chopped onion and garlic, then add all the dry spices and stir for a minute.

Stir in the tomato paste, return the meat to the pot, and add the crushed tomatoes.

Blend the soaked chilies with their water into a smooth paste and add it to the pot.

Add water, bouillon cubes, and vinegar. Cover and let it simmer for 2-3 hours until the meat is tender.

Once cooked, remove the meat from the sauce and shred it using two forks.

Dip a tortilla in the sauce from the pot, coating it well.

Place the tortilla in a hot pan, add grated cheese and the shredded meat to one side.

Fold the taco and fry on both sides until crispy. Serve with the sauce for dipping.