Slow-Cooked Birria with saffron broth

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the birria, and cook until deeply browned and aromatic.
4. Fold in the cilantro and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Serve warm, ideally with something to soak up the sauce.