Birria

Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.

Heat a Dutch oven over medium heat. Add the avocado oil.

Carefully place the seasoned chuck roast in the hot Dutch oven and sear on all sides until a deep brown crust forms. Remove the seared roast and set it aside.

Roughly chop half of the white onion and mince the garlic cloves.

Add the chopped onion and dried thyme to the Dutch oven. Sauté until the onions have softened.

Add the minced garlic and continue to sauté until fragrant, about 30 seconds.

Deglaze the pot by pouring in the chicken stock, scraping up any browned bits from the bottom.

Carefully transfer the entire mixture from the Dutch oven to a high-powered blender.

To the blender, add the soaked and prepared ancho and guajillo chiles, chipotle peppers, adobo sauce, black peppercorns, cumin, coriander, oregano, a handful of cilantro, and a pinch of kosher salt.

Blend on high until the mixture is completely smooth. This is your consommé.

Return the seared chuck roast to the Dutch oven and pour the blended consommé over the meat.

Cover the Dutch oven and place it in a preheated 350°F (175°C) oven. Cook for about 2.5 hours, or until the meat is fork-tender.

Once cooked, remove the beef from the pot and shred it using two forks.

Prepare the toppings: Finely dice the remaining half of the white onion. To mellow its flavor, place it in a bowl and cover with cold water. Drain well before serving.

To assemble the tacos, lightly toast the corn tortillas over an open flame or in a dry pan until they are warm and pliable.

Dip each toasted tortilla into the warm consommé in the pot, coating both sides.

Place the dipped tortillas in a hot, dry cast-iron skillet. On one half of each tortilla, layer shredded beef, shredded cheeses, drained diced onion, sliced serrano peppers, and fresh cilantro leaves.

Fold the tortillas over and pan-fry on both sides until golden brown, crispy, and the cheese is melted.

Serve the tacos immediately with a small bowl of the warm consommé for dipping. Garnish with more fresh cilantro, a drizzle of crema, and lime wedges on the side.