Preparation Steps

• Soak the guajillo and ancho chiles in hot water for about 30 minutes, or until softened.
• In a blender, combine the soaked chiles, garlic, toasted cumin seeds, oregano, ground cloves, ground cinnamon, salt, and black pepper. Add about 1 cup of beef broth and blend until smooth.
• Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast chunks on all sides until browned.
• Pour the chile sauce over the beef. Add the remaining 3 cups of beef broth. Bring to a simmer, then cover and reduce heat to low.
• Cook for 3-4 hours, or until the beef is very tender and easily shredded.
• Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the sauce.
• To assemble the tacos, lightly fry the corn tortillas in a little of the birria fat or oil from the pot until slightly crispy.
• Spoon a generous amount of shredded birria meat onto each tortilla. Top with chopped cilantro and diced onion.
• Serve immediately with the consommé for dipping and lime wedges on the side.