Brown the meat. Season 3 pounds boneless chuck roast generously all over with kosher salt and freshly ground black pepper. Heat 1/4 cup olive oil or other neutral oil in a large pot or dutch oven over medium-high heat. Brown until golden and crisp on all sides. Turn on your exhaust fan if you have one and open the windows, it will get smoky. Remove meat to a plate once it is well browned but keep pot on the stove.

Toast the dried chiles. Meanwhile, heat a comal or a dry skillet over medium heat. Lightly toast the 4 guajillo chiles and ancho chiles, turning frequently until fragrant. Keep an eye on them—they should be aromatic, not burnt.

Sauté the aromatics. In the same pot you used to sear the beef, add the chopped white onion and 5 garlic cloves in the leftover oil. Season well with salt and pepper and sauté until softened and golden.

Build the stew. Add the beef and the toasted dried chiles back into the pot. Pour in enough cold water to cover everything (about 8-10 cups). Then add the 2 roma tomatoes, a tablespoon of salt, 5 black peppercorns, the 3 whole cloves, the 2 bay leaves, the teaspoon Mexican oregano, teaspoon cumin, and the teaspoon coriander.

Simmer low and slow. Bring to a boil then turn heat to low and cover. Gently simmer for 3-4 hours, until the beef is incredibly tender and easy to shred.

Shred and blend. Remove the meat to a baking sheet and let cool slightly. Remove pot from the heat and let the broth cool as well. Once the meat is cool enough to handle, shred into bite-sized pieces and discard any excess fat or gristle. Pour the broth with the chiles and everything into a blender and blend until smooth —this is your rich consommé. You may need to do this in batches depending on the size of your blender or do it using an immersion blender. Taste and adjust salt as needed.

Assemble the tacos. Heat 1 tablespoon of the olive oil in a medium nonstick frying pan over medium heat. Dip a tortilla into the consommé to coat both sides. Lay the tortilla in the hot oil. Cover with shredded cheese and place abou 1/4 cup of shredded meat on one side.

Pan fry until crispy. Fold and cook until the cheese is melted and the tortillas are golden and crispy. Flip and fry the other side until crisp. Repeat with remaining tortillas, meat, and cheese. Add more oil to the pan if it dries out. You may be able to do more than one at a time if your pan is large enough.

Finish and serve. Ladle the birria consommé into a small bowls or ramekins and top the broth with minced onion and cilantro. Serve the tacos with the consommé on the side for dipping and lime wedges.