If you’ve ever wondered why birria tacos taste so impossibly good — we finally have the answer.
The real magic is in the consomé — the rich, spiced broth the meat slow-braises in for hours. The key? Dried guajillo and ancho chiles, toasted until fragrant, blended with charred tomatoes and garlic into a deep, smoky base.
The best part — you can make it at home with just a few pantry staples.