Toast and soak the chiles

• Toast the guajillo, ancho and chiles de árbol in a dry pan until fragrant
• Cover the chiles with hot water and soak until softened

Make the adobo marinade

• Blend the soaked chiles with the tomatoes, onion, garlic, chipotle in adobo, vinegar, oregano, cumin, cinnamon, pepper and salt until smooth
• Strain the marinade through a sieve for a silky texture

Marinate the beef

• Coat the beef chunks with the adobo marinade
• Let the meat marinate in the fridge

Sear the beef

• Heat the oil in a Dutch oven
• Sear the marinated beef on all sides until browned

Braise the birria

• Add the beef stock and bay leaves to the pot
• Cover and simmer gently until the meat is fall-apart tender
• Shred the meat and skim the fat from the consommé

Fry the birria tacos

• Dip the tortillas in the consommé fat and fill with shredded beef and Oaxaca cheese
• Fry the tacos in a hot pan until crisp and golden on both sides

Serve

• Top the tacos with diced onion and cilantro
• Serve with lime wedges and a cup of consommé for dipping