Toast the Chiles: In a dry pan over medium heat, toast the guajillo, ancho, and pasilla chiles until fragrant. 👉 Toasting enhances the natural oils and flavors of the chiles.

Soak the Chiles: Place the toasted chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.

Blend the Marinade Sauce: In a blender, combine soaked chiles, garlic, onion, vinegar, cloves, cinnamon, oregano, and 1 cup of soaking liquid. Blend until smooth.

Marinate the Beef: Place beef in a large bowl, cover with marinade, and refrigerate for at least 12 hours. 👉 For extra flavor, refrigerate overnight.

Brown the Meat: Heat a large pot over medium-high heat. Sear marinated beef until browned on all sides for caramelization.

Simmer to Tenderness: Add beef broth, reserved marinade, tomato, and bay leaves to the pot. Simmer on low heat for 3–4 hours or until beef is tender. 👉 Use a slow cooker or Instant Pot for a quicker method.

Separate Consommé and Shred Meat: Remove beef and shred using forks. Strain consommé, skimming fat for later use.

Dip Tortillas in Fat: Dip each tortilla in the skimmed fat to ensure crispiness when fried.

Fry Until Crispy and Golden: Heat a frying pan and cook tortillas until crispy on each side.

Fill with Cheese and Birria Meat: Place shredded cheese and birria meat on one half of the tortilla. Fold and cook until cheese melts.

Serve with Consommé and Garnishes: Present tacos with a side of consommé, chopped onions, cilantro, and lime wedges.