• Preheat oven at 175C/350F/Gas 4. Start by de-seeding the ancho, guajillo, and chipotle chilies. Then, soak the chilies in 2 cups of boiling water for 10-15 minutes.
• Meanwhile, chop the beef chuck into medium-sized pieces. Season them with salt and pepper to taste. Then, grab a dutch oven, add a splash of oil, and sear beef pieces on each side for 5-7 minutes or until brown on each side. Option 1: Pour 2 cups of water into the beef, salt to taste, bring to a boil and cook beef on medium heat for 30 minutes. This will create the stock for the consomé. Option 2: Pour 1-2 cups of pre-made chicken or beef stock into the dutch oven after searing the beef.
• Once the chilies are soft, add them and the water soaked in to a blender. Next, add apple cider vinegar, tomatoes (or canned tomatoes), onion, garlic cloves, cloves, marjoram, thyme, oregano, cumin, ginger, salt to taste and black pepper to the blender and blend until smooth.
• Pour the sauce into the dutch oven with the beef. Add the bay leaves, cinnamon stick, salt to taste if necessary and cook for 2 hours or until tender. Check the beef from time to time and add water if it becomes too dry.
• Once, you remove the beef from the oven use a fork to shred it.

Birria Tacos (Assemble)

• Add a few drops of oil to a pan. Then, dip corn tortilla in the consomé, add the tortilla to the pan, add shredded beef to half of the tortilla, fold tortilla, pour a bit more consomé over the tortilla, then flip the taco and cook on the other side for a few minutes.
• Remove the taco from the pan and top the taco with diced onions, Oaxaca cheese, and cilantro. Serve and Enjoy!