Prepare the chiles: Place the stemmed and seeded dried chiles in a heatproof bowl. Pour boiling water over them until fully submerged. Let them soak for 20 minutes until they soften and become pliable. You will notice the water turning a deep, rusty red.

Blend the sauce: Drain the soaked chiles and transfer them to a blender. Add the garlic, quartered onion, tomatoes, cumin, oregano, black pepper, cloves, salt, and apple cider vinegar. Pour in 250 ml of the beef stock. Blend on high until you have a completely smooth, vibrant red sauce — no flecks of chile skin should remain. The aroma at this stage is incredibly fragrant and earthy.

Sear the beef: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of neutral oil. Pat the beef chunks dry with kitchen paper — this is crucial for a good sear. Working in batches to avoid overcrowding, sear the beef for 3-4 minutes per side until a deep, brown crust forms. The sizzling sound will tell you the pan is hot enough. Transfer the seared beef to a plate.

Build the birria: Pour the blended chile sauce into the hot pot. Cook for 2 minutes, stirring constantly, until it darkens slightly and smells toasted. Return the seared beef to the pot, along with any juices on the plate. Add the bay leaves and the remaining 750 ml of beef stock. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil — you will see small bubbles breaking the surface — then reduce the heat to low.

Simmer until tender: Cover the pot with a lid and let it simmer gently for 2.5 to 3 hours. The liquid should be at a lazy simmer, not a rolling boil. After 2 hours, check the beef: it should be fork-tender and starting to fall apart. The consommé will have darkened and reduced slightly, and the kitchen will smell richly spiced. Once tender, remove the pot from the heat. Discard the bay leaves.

Shred the beef and prepare the consommé: Using two forks, shred the beef directly in the pot. The meat will pull apart with almost no resistance, revealing a moist, stringy texture. Taste the consommé and adjust the salt if needed. Skim off any excess fat from the surface if you prefer a cleaner broth.

Assemble and fry the tacos: Heat a large frying pan or griddle over medium heat. Dip a corn tortilla into the top of the consommé (where the fat has risen) — this will help it crisp up. Place the dipped tortilla in the hot pan. Add a generous handful of shredded cheese and a few spoonfuls of shredded beef. Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is golden brown and crispy, and the cheese is fully melted and oozing. The sound of the tortilla sizzling in the pan is music to my ears.

Serve immediately: Transfer the crispy tacos to a plate. Serve with small bowls of the warm consommé for dipping. Garnish with fresh coriander, diced white onion, and a squeeze of lime juice.