Boil the meat

• Add the chuck roast, water, onion, garlic, salt and bay leaves to a large pot.
• Boil over medium-high heat, skimming off any foam or fat that rises to the top.

Prepare the chiles

• Cut the guajillo, ancho and optional chile de árbol peppers down the middle and remove the seeds.

Soften the chiles

• Boil the peppers in water until softened.

Blend the chile sauce

• Transfer the softened peppers to a blender.
• Add the fresh garlic cloves, the cooked garlic and onion from the meat pot, water, peppercorns and whole cloves.
• Blend until completely smooth.

Strain the sauce into the pot

• Once the meat has cooked, strain the blended chile sauce directly into the pot.

Simmer the birria

• Add the oregano, thyme, cumin and beef bouillon and stir well.
• Reduce the heat to low, cover and cook until the meat is tender and easily shreds.

Shred the meat

• Remove the meat and shred it.
• Pour some of the consommé over the shredded meat to keep it juicy.

Assemble the tacos

• Dip each corn tortilla into the consommé, then place it in a lightly greased skillet.
• Add mozzarella, birria meat, more mozzarella, onion and cilantro.

Cook the tacos

• Fold the tortilla over and cook on both sides until crispy and golden.

Serve

• Serve with consommé on the side topped with onion and cilantro.
• Add lime wedges and enjoy.