Step 1: Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef on all sides until deeply browned. This step is crucial for developing rich flavor. Remove beef and set aside.
Step 2: While the beef sears, prepare your chiles. Remove stems and most seeds from guajillo, ancho, and arbol chiles. Briefly toast the dried chiles in a dry skillet over medium heat for 30 seconds to 1 minute per side until fragrant. Be careful not to burn them, as this will make them bitter. Immediately transfer them to a heatproof bowl and cover with hot water. Let them rehydrate for at least 20-30 minutes until soft and pliable.
Step 3: In the same pot where you seared the beef, add the remaining 1 tablespoon of olive oil. Sauté half of the chopped white onion (reserve the other half for garnish), 4 cloves of garlic (reserve 2 for blending), and the chopped ginger until softened and fragrant, about 5-7 minutes. Add the crushed tomatoes, bay leaves, Mexican oregano, ground cumin, ground coriander, cinnamon stick, and cloves. Cook for another 2-3 minutes, stirring constantly, to toast the spices.
Step 4: Drain the rehydrated chiles (reserve about 1/2 cup of the soaking liquid). Transfer the chiles, sautéed aromatics and spices from the pot, the remaining 2 raw garlic cloves, apple cider vinegar, and 2 cups of beef broth to a high-speed blender. Blend until completely smooth. If the sauce is too thick, add a little of the reserved chile soaking liquid or more beef broth until it reaches a pourable consistency. Strain the mixture through a fine-mesh sieve into the Dutch oven (or clean pot) to remove any remaining chile skins or seeds. This step ensures a silky-smooth consommé.
Step 5: Return the seared beef to the pot with the strained chile sauce. Add the remaining 4 cups of beef broth. Ensure the beef is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork. Alternatively, you can transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Step 6: Once cooked, remove the beef from the pot and shred it using two forks. Skim off any excess fat from the surface of the consommé (you’ll use some of this for frying the tortillas, so don’t discard it all!). Keep the shredded beef warm and set aside a bowl of the consommé for dipping. Discard bay leaves and cinnamon stick.
Step 7: Heat a large skillet or griddle over medium heat. Dip one side of a corn tortilla into the rich consommé, ensuring it’s well coated but not soaked to the point of breaking. Place the consommé-dipped side down on the hot skillet.
Step 8: Immediately sprinkle a generous amount of shredded Monterey Jack or Oaxaca cheese (about 2 tablespoons) over the tortilla. Add a good portion of the shredded birria beef (about 1/4 cup) on top of the cheese. Let it cook for 1-2 minutes until the cheese starts to melt and the tortilla gets crispy on the bottom. Fold the tortilla in half to create a taco. Press down gently with a spatula to encourage crisping.
Step 9: Cook for another 1-2 minutes per side, flipping carefully, until both sides are golden brown and crispy, and the cheese is beautifully melted and slightly browned. Repeat with the remaining tortillas, cheese, and birria beef until you have a stack of glorious Birria Tacos.
Step 10: Serve the crispy Birria Tacos immediately with small bowls of the warm consommé for dipping. Garnish with the reserved finely diced white onion, fresh cilantro, and a squeeze of lime juice. Enjoy!