Creating your own Birria Tacos involves a few essential steps to ensure that the spices and flavors meld beautifully together. Here’s how to make it:

1. Prepare the Chiles: In a dry skillet, lightly toast guajillo and ancho chiles until fragrant, about 2-3 minutes. Don’t let them burn.
2. Soak the Chiles: Transfer toasted chiles to a bowl, add hot water, and let them soak for about 15 minutes until softened.
3. Blend the Marinade: In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and some water. Blend until smooth.
4. Sear the Beef: In a large pot or Dutch oven, heat oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
5. Add the Marinade: Pour the blended chile mixture over the beef. Add additional water if necessary to cover the beef entirely.
6. Add Bay Leaves: Drop in the bay leaves and season with salt and pepper to taste.
7. Simmer: Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 2-2.5 hours or until the beef is tender and easily shredded.
8. Shred the Beef: Remove the beef from the pot and shred it using two forks. Reserve the cooking liquid—this will be the consomé.
9. Prepare Tortillas: In a separate pan, lightly heat corn tortillas until pliable.
10. Assemble Tacos: Fill each tortilla with shredded beef, followed by chopped onions and cilantro.
11. Serve with Consomé: Serve the tacos with a side of warm consomé for dipping.

These clear steps guide you through the cooking process of perfecting your Birria Tacos, ensuring that every detail is covered.