Birria Tacos

Season the 3 lb beef chuck roast and 1 lb beef short ribs all over with 1 tbsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes.

Toast the 4 guajillo chiles and 3 ancho chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant and pliable. Transfer to a bowl, cover with boiling water, and soak for 15 minutes until softened.

While the chiles soak, char the 2 roma tomatoes and the roughly chopped half of the white onion directly in the same dry skillet over high heat, turning occasionally, until blackened in spots, about 5 minutes.

Drain the softened chiles and add them to a blender along with the charred tomatoes and onion, 2 chipotle chiles in adobo, 6 garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp ground cinnamon, ¼ tsp ground cloves, and 2 tbsp apple cider vinegar. Blend until completely smooth, adding a splash of water if needed.

Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat. Working in batches, sear the seasoned beef on all sides until deeply browned, about 3–4 minutes per side. Do not crowd the pot. Remove and set aside.

Pour the chile purée into the same Dutch oven and cook, stirring constantly, for 3–4 minutes until it darkens slightly and the raw smell cooks off.

Return all the seared beef to the pot. Pour in 4 cups beef broth and stir to combine. The liquid should nearly cover the meat; add water if needed.

Bring to a boil, then reduce heat to low. Cover and braise for 3 hours, or until the beef is completely tender and falling apart. Skim any excess fat from the surface and reserve it in a small bowl — you will use it to fry the tortillas.

Transfer the beef to a cutting board. Remove and discard any bones. Shred the meat using two forks, then return it to the pot. Taste the consommé and adjust salt.

To assemble, heat a large skillet or griddle over medium-high heat. Skim 2–3 tbsp of the red fat from the surface of the consommé and brush or spoon it onto the skillet.

Dip a corn tortilla briefly into the consommé to coat both sides, then lay it flat on the hot skillet. Repeat with as many tortillas as fit without overlapping.

Add a generous pinch of shredded Oaxaca cheese to one half of each tortilla, then top with a spoonful of shredded birria meat.

Fold each tortilla in half and press gently. Cook for 2 minutes per side until the tortilla is crisp and the cheese is melted.

Serve the tacos immediately with small bowls of hot consommé for dipping, topped with the finely diced white onion, fresh cilantro, and lime wedges on the side.