Birria Queso Tacos

Remove stems and seeds from the dried guajillo, ancho, and arbol chiles. Toast them in a dry skillet over medium heat for about 30 seconds per side, until fragrant. Be careful not to burn them.

Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes, or until softened.

Drain the softened chiles and transfer them to a blender. Add the garlic cloves, half a white onion, apple cider vinegar, cumin, oregano, cinnamon, cloves, ginger, salt, and pepper. Add about 1 cup of beef broth to help blend.

Blend until a smooth paste forms. Add more beef broth if needed to achieve a pourable consistency.

Cut the beef chuck roast into large chunks. Season generously with salt and pepper. Sear the beef in a hot Dutch oven with a little oil until browned on all sides.

Pour the blended chile paste over the seared beef. Add the remaining beef broth and the tomato paste. Stir to combine.

Bring the mixture to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 160°C (320°F). Cook for 3 to 3.5 hours, or until the beef is fork-tender.

Remove the beef from the pot and shred it using two forks. Skim off excess fat from the cooking liquid if desired, then return the shredded beef to the pot and stir to coat.

Dip each corn tortilla briefly into the birria consommé (the flavorful liquid from the pot). This adds moisture and flavor.

Place a tortilla in a hot skillet. Sprinkle with queso blanco, then add a generous portion of the shredded birria meat.

Fold the tortilla in half to create a taco. Cook for 2-3 minutes per side, until golden brown and crispy, and the cheese is melted. Repeat with remaining tortillas.

Serve the birria queso tacos immediately. Garnish with fresh cilantro and diced white onion. Serve with lime wedges on the side for squeezing.