Chinese-Style Birria Tacos

Making the sauce:

1. Drizzle a little oil in a pan over medium heat. Add the guajillo chilies and dried Sichuan chili peppers. Toast for about 1 minute.
2. Add the onion, garlic, ginger, and scallions, sautéing until the onion is golden in color.
3. Add the tomatoes and enough water to cover everything. Let simmer for 15 minutes.
4. Transfer the solids into a blender, along with some of the liquid to help it along. Blend until smooth. Set aside.

Braising the beef:

1. Cut the beef into large pieces. Sprinkle all sides with salt.
2. In a large pot over high heat, add the oil. Sear the beef on all sides until browned.

3. Turn the heat down to medium. Pour the sauce through a sieve into the pot. The liquid should completely cover the beef, so add more water if needed. Stir in the Shaoxing wine, light soy sauce, dark soy sauce, vinegar, rock sugar, lu bao, star anise, bay leaves, cumin, and black pepper.

4. Cover and let braise for 3 hours, or until the beef is very tender. (Check on it occasionally - you may have to add more water throughout).
5. Remove the lu bao, star anise, and bay leaves.

Assembling the tacos:

1. Transfer the beef into a bowl, and add a ladle of the consomé. Shred with two forks.

2. Heat a pan over medium heat and add a little oil. Dip a tortilla into the consomé and lay tortilla on the pan. Add the shredded beef, scallion, and cilantro on one side. Fold the tortilla over, in half. Fry for a few minutes, until browned on the bottom. Flip and brown the other side. Repeat with the rest of the tortillas.

3. Garnish with more scallions and cilantro, and serve with a bowl of consomé for dipping!