1. Prepare the Chiles for the Sauce:

   • Bring a pot of water to a boil.

   • Add 6 seeded guajillo chiles, 4 stemmed and seeded chile de arbol, and 2 stemmed and seeded ancho chiles.

   • Boil for 5 minutes, then remove from heat and let soak until cool, about 10–15 minutes.

   • Drain, reserving ¼ cup of the cooking water.

2. Sear the Beef:

   • Preheat the oven to 325°F (165°C).

   • Rinse 4 lb beef chuck roast, pat dry with paper towels, and cut into large chunks (if desired).

   • Season generously with salt and freshly ground black pepper.

   • Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.

   • Add beef and sear until browned on all sides, about 10 minutes. Remove from heat and set aside.

3. Grill the Tomatoes:

   • While beef sears, line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat.

   • Arrange 4 medium Roma tomatoes in a single layer and grill until skins are charred and peeling, about 3–5 minutes, turning as needed.

4. Blend the Sauce:

   • In a blender, combine the soaked chiles, charred tomatoes, reserved ¼ cup chile water, 2 tbsp white vinegar, 2 garlic cloves, 2 tsp ground black pepper, 4 whole cloves, 1 pinch ground cinnamon, 1 pinch ground cumin, 1 pinch ground thyme, 1 pinch dried marjoram, 1 pinch dried oregano, and 1 pinch salt.

   • Blend until smooth, about 1 minute.

   • Strain the sauce through a fine mesh strainer to remove any solids.

5. Braise the Beef:

   • Pour the strained chile sauce over the browned beef in the Dutch oven, turning the meat to coat completely.

   • Cover with a lid and bake in the preheated oven for 3–4 hours, basting every 45 minutes with the sauce, until the beef is tender and begins to fall apart.

   • Remove the lid and bake uncovered for an additional 20 minutes to crisp the top.

   • Remove from the oven, cover with 2 layers of aluminum foil, and let rest in a warm area for 10 minutes.

6. Shred the Beef:

   • Transfer the beef to a cutting board and strain any fat from the sauce (reserve the sauce for dipping).

   • Shred the beef with two forks and return it to the pot, stirring to combine with the sauce.

7. Assemble and Cook the Tacos:

   • Heat a griddle or skillet over medium heat.

   • Dip each of the 18 corn tortillas lightly in the reserved sauce (or brush with sauce) and place on the griddle.

   • Add a portion of shredded birria to one side, top with shredded queso asadero (if using), finely chopped white onion, and chopped cilantro.

   • Fold the tortilla over or leave flat, cooking until crispy and the cheese is melted, about 2–3 minutes per side.

8. Serve:

   • Serve the tacos hot with extra reserved sauce (consomé) in small bowls for dipping.

   • Garnish with additional onion and cilantro, if desired.

Cooking Tips

• Chile Prep: Remove all seeds and stems from chiles to control heat and ensure a smooth sauce.

• Searing Beef: Brown well to develop flavor; don’t overcrowd the pot to avoid steaming.

• Sauce Consistency: Strain thoroughly for a silky sauce; if too thick, add 1–2 tbsp water during blending.

• Tender Beef: Check tenderness at 3 hours; extend cooking time by 30 minutes if needed for fork-tender results.

• Crispy Tacos: Dip tortillas lightly in sauce to avoid sogginess; cook on a hot griddle for maximum crispiness.