1-Gathering and Prepping Ingredients: Let’s get started with the fun part of making Birria Tacos! Begin by cutting the 3 pounds of trimmed beef chuck roast into large pieces and seasoning it with 1 tablespoon of kosher salt. Rinse all those dried chiles 8 guajillo, 3 pasilla, and 2-3 arbol then remove their stems and seeds to prepare for toasting. This step sets the stage for that incredible depth of flavor.

2-Gathering and Prepping Ingredients: Next, in a large stockpot over medium heat, cook the 5 quartered Roma tomatoes and 1 roughly chopped white onion until they soften, which takes about 5 minutes. Add the garlic cloves from 1 head, the stemmed and seeded chiles, and all the spices like 1 tablespoon each of whole black peppercorns, whole cumin seeds, dried oregano, dried thyme, 1/2 teaspoon of whole coriander seed, 4 whole cloves, 1 teaspoon of fresh minced ginger, and a 1-inch Mexican cinnamon stick. For a link to another tasty Mexican-inspired recipe, check out our easy Mexican chicken and rice dish that pairs well with these tacos.

3-Cooking the Broth and Meat: After cooking the mixture for 5 minutes, add 2 tablespoons of apple cider vinegar or white vinegar and enough water to cover. Bring it to a low boil, then simmer uncovered for 15 minutes. Now, blend the cooked chile mixture until smooth, strain it back into the pot, and rinse the blender with extra water to capture every bit of that flavorful sauce. Stir in another 1 tablespoon of kosher salt and bring it to a boil.

4-Cooking the Broth and Meat: Add the 4 bone-in beef short ribs and the seasoned chuck roast pieces along with 2 bay leaves. Cover the pot, reduce the heat, and simmer for about 2 1/2 hours until the meat is tender and falling off the bone. Once done, remove the meat, shred the beef chuck, debone the short ribs, and discard the bones and bay leaves. Return the shredded meat to the broth and keep it warm. This process, which takes around 2 hours and 50 minutes of cooking time, results in juicy, flavorful meat perfect for tacos.

5-Assembling and Serving: Heat a griddle or skillet with a bit of oil, then dip each of the 15 corn tortillas into the warm birria sauce. Place the dipped tortilla on the hot griddle and add the shredded meat, Oaxaca cheese or 2 1/2 cups of mozzarella/Monterey jack, diced 1/2 white onion, and chopped fresh cilantro from 1 bunch to one half. Fold the tortilla in half and fry until crispy and browned on both sides. Serve right away with extra chopped onion, cilantro, and 2 cut lime wedges, plus the warm consommé broth for dipping. The total time for this recipe is about 3 hours and 10 minutes, with only 20 minutes of active prep.