Birria Tacos

Season the chuck roast generously with salt and black pepper, then sear each side in a hot pan for 2–3 minutes until browned.

Toast the ancho, guajillo, and arbol chiles in a dry skillet until fragrant, then transfer to a pot of boiling water and cook until softened.

Blend the softened chiles together with the halved onions, halved roma tomatoes, garlic cloves, and beef broth until smooth; strain the sauce through a fine‑mesh sieve.

Return the strained sauce to the pot and stir in chicken bouillon, onion powder, paprika, additional salt and black pepper to taste, cumin, coriander, ground clove, bay leaves, and the cinnamon stick.

Add the seared chuck roast to the pot, cover, and simmer on low heat for about 4 hours, or until the meat is fork‑tender.

Remove the roast, shred the meat with two forks, and skim excess fat from the broth, reserving the skimmed fat for later.

Heat the corn tortillas in the reserved fat in a skillet over medium‑high heat, cooking each side until crisp and lightly browned.

Assemble each taco by placing shredded birria meat on a tortilla, topping with shredded Oaxaca cheese, chopped cilantro, and diced raw onion; serve with lime wedges and a small bowl of the broth for dipping.