Preparation Steps

• Soak dried chilies in hot water for 20 minutes until softened. Drain.
• In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast pieces on all sides until browned. Remove beef and set aside.
• Add chopped onions to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
• In a blender, combine the soaked chilies, toasted cumin seeds, dried oregano, ground cinnamon, ground cloves, and 2 cups of beef broth. Blend until smooth.
• Pour the chili mixture into the pot with the onions and garlic. Cook for 2 minutes, stirring constantly.
• Return the seared beef to the pot. Add the remaining 4 cups of beef broth, apple cider vinegar, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the beef is very tender and shreds easily.
• Once the beef is tender, remove it from the pot and shred it using two forks. Skim excess fat from the surface of the broth if desired.
• To assemble the tacos, heat a skillet over medium-high heat. Dip each corn tortilla in the birria broth (consommé) and place it in the skillet. Cook for about 30 seconds per side until slightly softened. Add a generous portion of shredded birria meat to one half of the tortilla. Fold the tortilla in half.
• Cook the folded tacos in the skillet until golden brown and crispy on both sides, about 2-3 minutes per side. Add a little more broth to the pan if needed to prevent sticking.
• Serve the birria tacos immediately, topped with chopped white onion and cilantro. Serve with lime wedges and a side of the warm consommé for dipping.