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1. Prepare the Birria:
1.Remove seeds from the dried chiles, then soak them in hot water for 10 minutes.
2.Blend the soaked chiles, onion, garlic, tomatoes, cumin, paprika, and oregano with 1 cup of beef broth until smooth.
3.Season the beef with salt and pepper. Sear in a large pot until browned on all sides.
4.Pour the blended sauce over the beef, add bay leaves, and the remaining beef broth.
5.Simmer on low heat for 3-4 hours, or until the beef is tender and shreds easily. (Alternatively, use a pressure cooker or slow cooker.)
6.Shred the beef and return it to the sauce.
2. Assemble the Quesatacos:
1.Heat a skillet with a little oil. Dip a tortilla into the birria sauce and place it on the skillet.
2.Sprinkle a generous amount of cheese on one side, then add shredded birria meat.
3.Fold the tortilla over to form a taco and cook until crispy on both sides.
3. Serve:
•Garnish with chopped cilantro and onion, and serve with a side of the birria consommé for dipping.
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