Creating My Fave Birria Tacos is straightforward if you follow these simple steps:

1. Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles.
2. Soak the Chiles: In a pot, add the chiles and cover with water. Simmer for about 10-15 minutes until soft. Drain and set aside.
3. Blend the Marinade: In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, black pepper, and salt. Add a bit of beef broth to help blend smoothly.
4. Marinate the Meat: In a large bowl, combine the beef with the blended marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
5. Brown the Meat: In a large pot, heat a bit of oil over medium-high heat. Sear the marinated meat on all sides until browned.
6. Add Broth and Bay Leaves: Pour in the remaining beef broth and add bay leaves. Bring to a simmer.
7. Slow Cook: Reduce the heat to low, cover, and cook for 3-4 hours (or in a slow cooker for up to 8 hours) until the meat is tender.
8. Shred the Meat: Once cooked, remove the meat and shred it using two forks.
9. Prepare the Tacos: Heat corn tortillas in a dry skillet until warm. Add a generous amount of shredded meat to each tortilla.
10. Garnish: Top the tacos with chopped cilantro and diced onions.
11. Serve with Consomé: Serve the tacos with a bowl of broth on the side for dipping.

By following these steps, you will create My Fave Birria Tacos that will impress everyone at the table!