Birria Tacos

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and sear on all sides until well-browned. Remove the meat and set aside.

In a separate pot, toast the de-stemmed and de-seeded dried chiles, half an onion (cut in half), and a few garlic cloves for a minute until fragrant.

Add enough water to cover the chiles, bring to a boil, and simmer for about 5 minutes until they are softened. Towards the end of the cooking time, add the quartered tomatoes.

In the pot used for the meat, add the remaining chopped onion and crushed garlic to the drippings and sauté until softened.

Deglaze the pot with a splash of apple cider vinegar, then add the bay leaves and fresh thyme.

Return the seared meat to the pot.

Transfer the softened chiles, onion, garlic, and tomatoes from their pot to a blender. Add your spice mix (oregano, cumin) and enough of the chile boiling liquid to facilitate blending. Blend until completely smooth.

Pour the blended sauce through a fine-mesh sieve directly over the meat in the pot, pressing on the solids to extract all the liquid.

Add enough additional water to the pot to mostly cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for about 3 hours, or until the meat is fall-apart tender.

Once cooked, stir in the chopped cilantro and lime juice.

Remove the meat from the pot and shred it using two forks. The remaining broth is your consommé.

To assemble the tacos, dip a corn tortilla into the consommé, coating both sides.

Place the dipped tortilla on a hot skillet or griddle. Top with shredded Oaxaca cheese, a portion of the shredded beef, and a sprinkle of finely chopped onion and cilantro.

Fold the tortilla in half and cook on both sides until golden brown and crispy, and the cheese is fully melted.

Serve immediately with a small bowl of the warm consommé for dipping.