Sear the chuck roast

• Cut the chuck roast into smaller cubes and season heavily with salt and pepper.
• Heat the oil in a pot over medium-high heat and sear the meat in batches, about 2 to 3 minutes per side.
• Remove the meat from the pot and set aside.

Prepare the vegetables and chilies

• Cut up the onion, Roma tomatoes and garlic.
• Slice the stems off the guajillo, ancho and arbol chilies, open them up and remove all the seeds.

Boil the chilies and vegetables

• Add the vegetables, dried chilies, bay leaves and cinnamon stick to the same pot.
• Cover with enough water, bring to a boil and cook until everything is soft.

Blend the sauce

• Transfer everything except the bay leaves to a blender with a cup of the cooking broth.
• Add the beef broth and white vinegar, then blend until smooth.

Simmer the birria

• Add the beef back to the pot and strain in the blended sauce, pressing with a spoon to get all the liquid out.
• Stir in the seasoning blend, bring to a boil, then lower the heat to low.
• Simmer covered until the meat is fall-apart tender and a bright red consomme forms on top.

Shred the meat

• Shred the tender meat, then return it to the broth and let it soak up the flavor for a few minutes.

Assemble and fry the tacos

• Dip the corn tortillas in the top of the broth.
• Fill them with cheese, birria, chopped onions and cilantro.
• Pan fry until nice and crispy.

Serve

• Serve the tacos with some consomme on the side for dipping.