Start by soaking the dried guajillo and ancho chiles in 2 cups of boiled beef stock for about 15 minutes until they soften. Once softened, transfer the chiles to a blender along with chopped onion, garlic cloves, crushed tomatoes, and Mexican oregano. Blend the mixture until smooth, creating a rich, vibrant chili paste that will serve as the flavorful base for your Birria Tacos.

Preheat a Dutch oven over medium-high heat while adding 2 tablespoons of olive oil. Season the 3 lbs chuck roast beef with salt and pepper, then sear it in the hot oil for about 4-5 minutes per side until it forms a lovely golden-brown crust.

Once the beef is nicely seared, reduce the heat and add sliced onions, followed by the prepared chili paste. Pour in 4 cups of organic beef stock and a splash of apple cider vinegar, stirring to combine. Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer it to a preheated oven at 350°F for 2.5 hours.

After braising, carefully remove the Dutch oven from the oven and let it cool slightly. Use two forks to shred the beef into bite-sized pieces, ensuring they’re coated in the leftover sauce for that perfect juiciness.

While letting the meat rest, strain about 1 cup of the cooking liquid into a bowl, adding freshly chopped cilantro for garnishing the dipping sauce.

To build your Birria Tacos, dip each organic corn tortilla into the warm consomé for a few seconds until slightly softened, then fill them generously with the shredded beef and a sprinkle of shredded Oaxaca cheese.

In a large skillet, heat about 1 inch of oil over medium heat. Once hot, carefully place the assembled tacos into the skillet, frying for 2-3 minutes per side until golden brown and crispy.

Transfer the crispy Birria Tacos to a serving platter and serve them hot alongside the cilantro-infused consomé for dipping. Garnish with additional chopped cilantro and pico de gallo for freshness.