Prepare the Chiles:

• Bring a pot of water to a boil.

• Add 6 seeded guajillo chiles, 4 stemmed and seeded chile de arbol peppers, and 2 stemmed and seeded ancho chiles.

• Boil for 5 minutes, then remove from heat and let soak until cool, about 10–15 minutes.

• Drain, reserving ¼ cup of the cooking water.

• Tip: Remove seeds thoroughly to control heat; wear gloves when handling chiles to avoid skin irritation.

Sear the Beef:

• Preheat the oven to 325°F (165°C).

• Rinse 4 lbs beef chuck roast, pat dry with paper towels, and cut into large chunks (4–6 pieces) if desired.

• Season generously with salt and freshly ground black pepper.

• Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.

• Add beef and sear until browned on all sides, about 10 minutes total, turning with tongs.

• Remove from heat and set aside in the Dutch oven.

• Tip: Sear in batches if needed to avoid overcrowding; browning adds depth to the final flavor.

Grill the Tomatoes:

• Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat.

• Arrange 4 medium Roma tomatoes in a single layer and grill until skins are charred and peeling, about 3–5 minutes, turning occasionally.

• Remove and let cool slightly.

• Tip: Char well for smoky flavor; if no grill pan, broil tomatoes in the oven at 450°F (230°C) for 5–7 minutes.

Make the Chile Sauce:

• In a blender, combine cooled chiles, grilled tomatoes, 2 tbsp white vinegar, 2 garlic cloves, 2 tsp ground black pepper, 4 whole cloves, 1 pinch ground cinnamon, 1 pinch ground cumin, 1 pinch ground thyme, 1 pinch dried marjoram, 1 pinch dried oregano, 1 pinch salt, and the reserved ¼ cup chile water.

• Blend until smooth, about 1–2 minutes, scraping down sides as needed.

• Strain sauce through a fine mesh strainer into a bowl to remove solids, pressing with a spoon to extract liquid.

• Tip: Blend thoroughly for a smooth sauce; strain carefully to ensure a silky texture without chile skins.

Braise the Beef:

• Pour the strained chile sauce over the browned beef in the Dutch oven, turning to coat completely.

• Cover with a lid and bake in the preheated oven for 3–4 hours, basting with sauce every 45 minutes, until beef is tender and begins to fall apart.

• Remove the lid and bake uncovered for 20 minutes to crisp the top.

• Remove from oven, cover with 2 layers of aluminum foil, and let rest in a warm area for 10 minutes.

• Tip: Check tenderness after 3 hours; if not shreddable, bake longer, adding a splash of water if sauce thickens too much.

Shred the Beef:

• Transfer beef to a cutting board and strain any fat from the sauce using a fat separator or by skimming with a spoon.

• Shred beef with two forks or your hands, then return to the Dutch oven and stir with the sauce to combine.

• Tip: Shred finely for tacos; reserve extra sauce for dipping or drizzling.

Assemble and Heat Tacos:

• Heat a griddle or skillet over medium heat.

• Dip one side of each of the 18 corn tortillas lightly in the birria sauce (or brush with sauce) and place sauce-side down on the griddle.

• Add a portion of shredded birria (about 2–3 tbsp), a sprinkle of shredded queso asadero (optional), finely chopped white onion, and chopped cilantro to one half of each tortilla.

• Fold or leave flat, cooking until the bottom is crispy and cheese begins to melt, about 2–3 minutes.

• Flip and cook the other side until crispy, about 1–2 minutes.

• Tip: Work in batches to avoid overcrowding; keep tacos warm in a 200°F (95°C) oven if needed.

Serve:

• Arrange tacos on a platter or individual plates, serving 2–3 tacos per person.

• Serve with small bowls of extra birria sauce for dipping, lime wedges, and additional onion and cilantro on the side.

• Pair with Mexican rice, pickled onions, or a cold cerveza for a complete meal.

• Tip: Offer napkins for messy, saucy bites; serve sauce warm to enhance dipping