Birria Tacos

Cut the chuck roast into large 4-inch chunks

Rinse, stem, and seed the guajillo and ancho chiles; rinse and stem the arbol chiles

Dice the white onion for topping and chop the cilantro

Generously season the meat with salt and pepper on all sides

Heat the olive oil in a large pot or Dutch oven over medium-high heat

Working in 2 batches, add the meat and sear on all sides until browned

Remove the pot from the heat, add the seared meat back into the pot, and set aside

Add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot, then cover completely with water and bring to a boil over high heat

Reduce the heat to low, cover, and cook

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves to the blender

Blend on high for a few minutes until completely smooth (in 2 batches if needed)

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat, discarding any solids left behind

Stir the meat and chile sauce together to combine and bring to a boil over high heat

Reduce the heat to low, cover, and simmer until the meat is fall-apart tender

Transfer the meat to a large bowl and shred it with 2 forks

Heat a large skillet over medium-high heat

Lightly dip both sides of a corn tortilla in the layer of fat from the top of the birria broth, then place it in the hot skillet to begin frying

Top half of the tortilla with a generous amount of shredded cheese and shredded beef birria meat, then fold the other half over to create a taco

Cook the taco on each side until the cheese has fully melted and the taco becomes crispy and browned

Repeat to make more tacos

Pour some of the birria consomé into a small ramekin or bowl

Stuff each taco with fresh cilantro and white onion and serve on a plate with lime wedges and the consomé as a dipping sauce