Season and sear the beef

• Cut the chuck roast into chunks and season heavily with salt and pepper.
• Heat a large pot over high heat and sear the meat in batches on all sides until each piece has a crust.

Toast the chiles and vegetables

• Deseed the guajillo and ancho chiles.
• Toast the chiles in the same pot with the tomatoes, onion and garlic until fragrant and slightly roasted.

Simmer the chiles

• Pour the water over the chiles and vegetables.
• Boil until the chiles are soft.

Blend the chile sauce

• Fish out the solids with a slotted spoon.
• Blend them with the oregano, cumin, cloves, peppercorns and some of the chile water until smooth.

Pressure cook the birria

• Strain the sauce back into the empty pot with the seared beef.
• Add the beef broth, bay leaves, cinnamon stick and apple cider vinegar.
• Pressure cook until the meat shreds easily.

Shred the meat

• Remove the meat chunks from the pot and shred them.
• Keep the consommé warm for dipping.

Fry the tacos

• Dip the corn tortillas into the top layer of consommé and fry them in a pan over medium heat.
• Fill with Oaxaca cheese, shredded meat, cilantro and onion.
• Crisp on both sides and serve with consommé for dipping.