Birria Tacos (Costco Deli Style)

The Game Plan

1. 01

   Toast dried guajillo and ancho chiles in a dry skillet about 30 seconds per side until fragrant and pliable. Don't let them burn — bitter chiles ruin everything.

2. 02

   Soak toasted chiles in hot water for 20 minutes until soft.

3. 03

   Blend soaked chiles with diced tomatoes, quartered onion, garlic, cumin, oregano, and smoked paprika until smooth.

4. 04

   Season chuck roast generously with salt and pepper. Sear all sides in a hot Dutch oven until deeply browned.

5. 05

   Pour the chile sauce over the seared meat. Cover and braise in a 325°F oven for 3 hours until the meat falls apart with a fork.

6. 06

   Pull the meat from the pot and shred with two forks. Strain the braising liquid — this is your consommé. Taste it. Try not to drink it all straight from the pot.

7. 07

   Dip corn tortillas in the warm consommé, then griddle them with a sprinkle of cheese until the edges get crispy and lacy.

8. 08

   Fill with shredded birria. Serve with a bowl of hot consommé for dipping, plus cilantro, diced onion, and lime wedges.