Prep Everything First. Cut your chuck roast into big chunks. Remove the seeds from your guajillo chilies. Quarter one onion. Slice the top off your garlic bulb. Grind up your cumin, coriander, peppercorns, cloves, and oregano. (I use a spice grinder, but a mortar and pestle works too!) Set everything out so it’s ready to go.
Let’s Make the Birria. Grab your biggest pot, Dutch oven style if you have one, then toss in: the beef chunks, Guajillo chilies, quartered onion, garlic bulb, bay leaves, ground spices, salt, beef broth, and water. Crank the heat up and bring it all to a boil. Let it go strong for about 30 minutes, this softens everything and starts building that deep flavor.
While that’s bubbling away, toss your Roma tomatoes into the blender and wait for the next step.
Now carefully remove the softened guajillo chilies, onion, and garlic from the pot. Peel the garlic (it should pop right out of its skin!) and blend it with the tomatoes and about ½ cup of the broth.
Blend until smooth and dreamy. Then strain this mixture and pour it right back into your pot. Simmer on low-medium heat, partially covered, for about 3 hours, giving it a stir every 30 minutes.
Once the beef is fall-apart tender, take it out of the pot and shred it with two forks. I let mine cool just enough so I don’t burn my fingertips.
Skim the top layer of orange-y red oil from the broth and pour some onto a plate.
Finely chop your remaining onion and cilantro. Grate your cheese.
Warm up a pan with a little oil.
Dip your corn tortillas into the skimmed oil to coat one side. Lay them (oil-side-down) in your hot pan, sprinkle on some cheese, and add a big spoonful of shredded beef.
Let the cheese get a little melty, then fold the taco in half and press it gently. Cook both sides until golden and crispy, usually about a minute or two per side.
Make That Consommé. This is just the reserved broth mixed with some chopped cilantro and diced onion. That’s it! Scoop some into little bowls for dipping.
Plate your tacos with a sprinkle of fresh cilantro, diced onion, and a couple lime wedges. Add a little bowl of consommé for dunking, and watch as everyone around the table loses their minds (in the best way).
