Begin by boiling 4 cups of organic beef stock in a saucepan over medium heat. Meanwhile, soak 4 dried guajillo peppers and 2 dried ancho chiles in the hot stock for 15 minutes until softened. Transfer the softened peppers, along with 1 chopped onion, 4 garlic cloves, and 1 can of crushed tomatoes to a blender. Blend until smooth, creating a rich, flavorful chili paste.

Preheat your oven to 350°F (175°C). In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear 3 lbs. of chuck roast beef, turning every few minutes until the meat is golden brown on all sides, about 8-10 minutes. Once seared, remove the beef and set it aside while you continue with the next step.

In the same pot, add the remaining sautéed ingredients from the chili paste, and cook until the onions are translucent, about 5 minutes. Stir in your blended chili paste alongside 1 teaspoon each of bay leaves, Mexican oregano, thyme, cumin, ground cinnamon, smoked paprika, and allspice. Return the seared beef to the pot, pour in 2 cups of beef stock, and bring to a simmer.

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Allow it to braise for 2.5 hours, or until the beef is fork-tender and easily shreds. Check occasionally to ensure there’s enough liquid, adding a little water if necessary to avoid drying out.

Once the beef is tender, carefully remove the pot from the oven and let it cool slightly. Use two forks to shred the beef into bite-sized pieces, and reserve 1 cup of the braising broth for dipping sauce, straining out any solids. The remaining broth can be used in the tacos for added flavor.

To assemble your Birria Tacos, quickly dip organic corn tortillas into the reserved consomé to soften, ensuring they’re coated without becoming overly soggy. In a heated skillet over medium heat, add the tortillas, filling them with shredded beef, chopped onions, and shredded Oaxaca cheese. Fry until crispy, about 2-3 minutes per side, until the cheese melts.

Plate the tacos immediately after frying, accompanied by the reserved consomé for dipping. Garnish with chopped fresh cilantro and pico de gallo if desired. Enjoy each delightful bite!