You Had Meat Tacos

"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.

- By Beth Lipton

The beauty of tacos is that they're simultaneously simple and complicated. They can be filled a little or a lot. They can be crunchy or soft. They can be folded or merely held. They're customizable-add this, remove that. They fit right in at breakfast, lunch or dinner. They are never not messy, and they are always, always delicious.

So, top, fold and start living like every day is Taco Tuesday.

Birria-Inspired Braised Lamb Tacos

Birria tacos are made from meat braised in a chile-flecked broth that's later served as a dipping sauce. A combination of dried chiles and spices is key to its layered flavor.

1 large or 2 small

3 dried ancho chiles

2 dried guajillo chiles dried chiles de árbol

1/4 cup apple cider vinegar

1 15-oz can diced fire-roasted tomatoes

5 cloves garlic, roughly chopped

1 tsp dried oregano

1 tsp paprika

1½ tsp smoked paprika

1 tsp ground cumin

3/4 tsp cinnamon

½ tsp ground cloves

1 tbsp avocado oil, divided

3 lb boneless lamb shoulder, trimmed of large pieces of fat, cut into 2-inch chunks

1½ tsp salt, divided

½ tsp pepper

1 medium white onion, chopped

1 cup chicken broth