1-First, prepare all ingredients by soaking the guajillo chilies in hot water for 15 minutes to soften them. Blend the soaked chilies with garlic, onion, cumin, oregano, and beef broth until smooth, creating a flavorful marinade. Marinate the beef chuck roast in this mixture for at least 2 hours, or overnight for even deeper taste.

2-Slow cook the marinated beef in a covered pot at low heat, around 300°F, for 3-4 hours until it’s tender and easy to shred. Once done, shred the beef and set aside some of the cooking broth, known as consomé. Dip each of the 24 fresh corn tortillas briefly into 2 cups of hot birria beef broth, then fry them in 1 tablespoon of oil in a skillet until they’re pliable.

3-Assemble the tacos by adding 3 cups of shredded birria beef and 24 ounces of shredded Oaxaca cheese to each tortilla, then fold and cook until the tortilla is crispy and the cheese melts. Serve right away with the onion topping made from ½ cup minced onion, 1 minced jalapeno, 4 tablespoons chopped cilantro, and 1 teaspoon salt. Don’t forget the chipotle crema, whisked from 2 tablespoons chipotle paste, ¼ cup crema, and juice from 1 lime, plus lime wedges and warm broth for dipping.