The Best Birria Tacos (Quesatacos)

Season the meat with salt, then sear in batches in a hot Dutch oven with oil until browned. Remove and set aside.

While the meat sears, combine chiles, onion, garlic, tomatoes, spices, and bay leaves in a pot with water and simmer for 15 minutes. Strain the solids into a blender.

Add apple cider vinegar and 1 cup of broth to the blender, then blend until very smooth, seasoning with salt to taste.

Preheat oven to 300F. Return meat to the pot, add the blended sauce and remaining broth. Bring to a simmer, then cover and bake for 3 hours until tender.

Remove the tender meat from the sauce and shred it with forks. Ladle some of the broth into a bowl, garnished with cilantro.

Combine minced cilantro, white onion, lime juice, and salt for the topping.

Heat a non-stick skillet. Dip a tortilla in the broth's fat, pan-fry for 30 seconds, then flip. Add shredded meat and cheese, fold, and cook until golden on both sides. Serve immediately with the broth.