📖 Instructions

1. Prepare the Dried Chiles: Begin by destemming and deseeding all the dried chiles (guajillo, ancho, arbol). For the best flavor, gently toast them in a dry pan over medium heat for about 30 seconds to 1 minute per side, just until fragrant. Be careful not to burn them, or they'll turn bitter. Once toasted, place the chiles in a heatproof bowl and cover them with boiling water. Let them soak for at least 20-30 minutes, or until softened.
2. Sear the Beef: While the chiles soak, pat your beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides. Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat with a tablespoon of olive oil. Sear the beef in batches, if necessary, until deeply browned on all sides. This browning step is absolutely crucial for building deep flavor in your birria. Remove the seared beef and set aside.
3. Sauté Aromatics: In the same pot, with a little more oil if needed, add the roughly chopped onion and garlic cloves. Sauté for about 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the chopped Roma tomatoes and cook for another 5 minutes, letting them break down slightly.
4. Blend the Adobo Sauce: Once the chiles are soft, transfer them to a blender along with the sautéed onion, garlic, and tomatoes. Add the beef broth, apple cider vinegar, ground cumin, dried oregano, bay leaves, whole cloves, cinnamon stick, and a generous pinch of salt and pepper. Blend until you have a smooth sauce. If it's too thick, add a little more broth. Strain the adobo through a fine-mesh sieve into the Dutch oven to remove any tough chile skins or seeds, pressing on the solids to extract all the liquid. This makes for a silky consommé.
5. Slow Cook the Birria: Return the seared beef to the Dutch oven with the strained adobo sauce. Ensure the beef is mostly submerged; if not, add a little more beef broth or water. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 3-4 hours, or until the beef is incredibly tender and easily shreds with two forks. If using an Instant Pot, cook on high pressure for 60-75 minutes, then allow a natural pressure release for 15 minutes before quick releasing any remaining pressure. For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
6. Shred the Beef and Prepare Consommé: Once cooked, remove the beef from the pot and shred it using two forks. Discard any large pieces of fat or gristle. Skim off excess fat from the surface of the broth (the consommé) if desired; a little fat adds flavor, but too much can be greasy. Taste the consommé and adjust seasoning as needed. You might want a little more salt.
7. Assemble the Tacos: Heat a large skillet or comal over medium-high heat. Dip each corn tortilla into the consommé, ensuring both sides are coated. Place the dipped tortilla on the hot skillet. Immediately add a generous amount of shredded birria meat to one half of the tortilla, sprinkle with shredded Oaxaca cheese (or Monterey Jack). Fold the other half over the filling.
8. Grill the Tacos: Cook the taco for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is crispy and golden brown, and the cheese is beautifully melted and slightly browned. Repeat with remaining tortillas and filling.
9. Serve: Serve the hot birria tacos immediately with small bowls of the warm consommé for dipping. Garnish with chopped fresh cilantro, diced white onion, and lime wedges. Honestly, this is the best part, dipping that crunchy taco into the rich broth. Enjoy this incredible meal!