Thanks to social media, these mouthwatering tacos inspired by the original goat stew delicacy from Jalisco, Mexico are trending around the world. Beef simmers to tenderness in a richly seasoned broth, which you use for dipping the tortillas and also serve on the side for dunking the tacos. Be sure to get thick, sturdy yellow corn tortillas so they hold up when dipped. (Or if the tortillas you buy are too thin and soft, lay them out in a single layer on a kitchen towel overnight to dry out a bit, then reheat them on a griddle or a few seconds in a microwave to soften prior to frying.) A combination of smoky dried guajillo and ancho chilies, plus spices, seasons the meat and broth. Going with two kinds of chilies enhances the flavors and decreases any bitterness you might get from using guajillo chilies alone. For quesabirria tacos, simply add a sprinkle of shredded melting cheese when assembling. Look for the dried chilies at well-stocked grocery stores and Latino markets, or buy them online. The recipe is a Yummly original created by Ericka Sanchez.