Preparation Steps

• Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear beef chuck roast on all sides until browned. Remove beef and set aside.
• Add onion and garlic to the pot and cook until softened, about 5 minutes. Add the dried guajillo and ancho chilies, cumin, oregano, cinnamon, cloves, and salt. Stir and cook for 1 minute until fragrant.
• Return the beef to the pot. Pour in beef broth and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the beef is very tender and shreds easily.
• Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the liquid in the pot. Return the shredded beef to the pot and stir to coat.
• To assemble the tacos, dip each corn tortilla into the birria consommé (the liquid from the pot).
• Place the dipped tortilla in a lightly oiled skillet over medium heat. Fill with shredded birria meat, Monterey Jack cheese, and cheddar cheese. Fold the tortilla in half and cook until golden brown and crispy on both sides, about 3-4 minutes per side.
• Serve the tacos immediately, topped with chopped white onion and fresh cilantro. Serve with salsa verde and lime wedges on the side.