For the Birria:

• 2 ½ lbs beef chuck roast (cut into large chunks)
• 1 lb beef short ribs or oxtail (optional, for richness)
• 4 dried guajillo chiles (seeded)
• 2 dried ancho chiles (seeded)
• 2 dried pasilla chiles (optional)
• 1 large white onion (halved)
• 6 garlic cloves (peeled)
• 1 medium tomato (quartered)
• 1 cinnamon stick
• 4 whole cloves
• 1 teaspoon cumin seeds
• 1 tablespoon dried oregano
• 1 teaspoon thyme
• 2 bay leaves
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 6 cups beef broth or water
• 2 tablespoons apple cider vinegar
• 2 tablespoons oil (for searing)

For the Tacos:

• Corn tortillas
• 2 cups shredded birria meat (from above)
• 1 ½ cups shredded Oaxaca or mozzarella cheese
• Diced white onion and chopped cilantro (for topping)
• Lime wedges (for serving)
• Extra consomé (for dipping)