Preparation Steps

• In a large Dutch oven or pot, heat a tablespoon of oil over medium-high heat. Sear the beef chuck pieces on all sides until browned. Remove beef and set aside.
• Add the onion and garlic to the pot and sauté until softened, about 5 minutes. While the onion and garlic are cooking, briefly toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side, until fragrant.
• Remove the toasted chiles from the skillet, place them in a bowl, and cover with hot water. Let them soak for about 20-30 minutes until softened. Drain the chiles, reserving some of the soaking liquid.
• Transfer the softened chiles, oregano, cumin, cinnamon, cloves, apple cider vinegar, and about 1 cup of the beef broth to a blender. Blend until smooth. Add a little of the reserved chile soaking liquid if needed to help blend.
• Pour the chile mixture into the Dutch oven with the sautéed onions and garlic. Stir well.
• Return the seared beef to the pot. Add the remaining beef broth, salt, and pepper. The liquid should almost cover the meat. If not, add a little more broth or water.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
• Once the beef is tender, remove it from the pot and shred it using two forks. Skim off any excess fat from the surface of the liquid in the pot.
• Return the shredded beef to the pot and stir it into the flavorful consommé. Keep warm.
• To assemble the tacos, dip each corn tortilla in the consommé until lightly coated. Place the tortilla in a lightly oiled skillet or on a griddle over medium-high heat. Cook for about 1 minute per side, until lightly crisped.
• Fill each tortilla with a generous portion of the shredded birria meat. Top with chopped white onion, cilantro, and crumbled queso fresco.
• Serve immediately with salsa roja and lime wedges on the side.