Creating my fave birria tacos can be done easily by following these steps:

1. Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant but not burnt. This usually takes about 2-3 minutes.

2. Rehydrate Chiles: Transfer the toasted chiles to a bowl, covering them with hot water for 15 minutes until softened.

3. Make the Sauce: In a blender, combine softened chiles, minced garlic, onion, cumin, oregano, paprika, black pepper, and salt. Add 1 cup of the beef broth and blend until smooth.

4. Sear the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef chunks with salt, then sear until browned on all sides.

5. Add Sauce and Broth: Pour the blended chile sauce over the seared meat. Add the remaining beef broth and tuck the bay leaf in.

6. Cook: Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 2 hours, or until the meat is very tender.

7. Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return it to the pot with the sauce.

8. Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side or until pliable.

9. Assemble Tacos: Fill each tortilla with a portion of the shredded meat. If desired, use a bit of the broth as a dipping sauce.

10. Garnish and Serve: Top with fresh cilantro and diced onion. Serve immediately with lime wedges on the side.