For the Chili Mixture

Roughly rip the chiles into smaller pieces and add them to a medium saucepan along with the cumin seeds. Toast the chiles and cumin for 5 minutes until fragrant but not smoking.

7 guajillo chiles stems and seeds removed - 3 ½ Chile de árbol stems and seeds removed - 2 tsp cumin seeds

Cover the chiles with about 2 cups of water and bring the water to a simmer. Cover the saucepan with a lid and turn off the heat, allow the mixture to steep for 10-20 minutes.

7 guajillo chiles stems and seeds removed - 3 ½ Chile de árbol stems and seeds removed - 2 tsp cumin seeds - water as needed

Transfer the chile mixture (water included) to a blender. Add the garlic, oregano, cloves, onion, and peppers. Add enough water to cover all of the ingredients.

7 guajillo chiles stems and seeds removed - 3 ½ Chile de árbol stems and seeds removed - 2 tsp cumin seeds - water as needed - 1 cloves head of garlic peeled - 1 tsp dried Mexican oregano - ¼ tsp ground cloves - ½ small onion - 2 in chipotle peppers in Adobo sauce (or to taste)

Blend the mixture until completely smooth, about 1-2 minutes. Reserve until ready to use.

For the Chili Mixture

For the Meat

Salt chuck pieces on a large sheet tray and let sit at room temperature for 40 minutes

3 ½ lb boneless beef chuck trimmed and cut into two inch cubes - 1 tsp kosher salt

Meanwhile, place the oxtails in a roasting pan and toss them with vegetable oil.

1 ¾ lb oxtails - 1 tbsp vegetable oil

Roast the oxtails at 475°F for 15-20 minutes, or until well browned.

1 ¾ lb oxtails - 1 tbsp vegetable oil

Pour the tomatoes and the blended chile mixture over the roasted oxtails. Add enough water to come about halfway up the sides of the oxtails.

1 can (14 oz) whole tomatoes - For the Chili Mixture - 1 ¾ lb oxtails - water as needed

Add the beef chuck, cinnamon stick, fresh Marjoram, onion, bay leaves, and peppercorns.

3 ½ lb boneless beef chuck trimmed and cut into two inch cubes - 1 stick Canela (Mexican cinnamon) - 3 sprigs fresh Marjoram - 1 yellow onion quartered - 5 bay leaves - 1 tbsp black peppercorns

Braise the beef at 350°F for 3 hours, until the beef is tender enough to shred. Make sure to flip all of the pieces of meat halfway through the cook time and add more water if necessary.

Water as needed

Remove the beef from the roasting pan and shred it with two forks and reserve.

3 ½ lb boneless beef chuck trimmed and cut into two inch cubes

Strain the remaining braising liquid into a large bowl.

For the Meat

Add about 1 cup of the braising liquid to the reserved shredded beef.

3 ½ lb boneless beef chuck trimmed and cut into two inch cubes

Cover the remaining braising liquid and the beef with plastic wrap, and refrigerate overnight.

For the Meat

Remove the solidified fat from the top of the braising liquid and reheat it in a medium sized skillet.

For the Meat

Reheat the braising liquid in a medium pot. Season with salt or pepper if necessary. This will be the consomé.

For the Meat

For the Taco Assembly

Reheat the shredded beef in another medium pot.

3 ½ lb boneless beef chuck trimmed and cut into two inch cubes

Preheat a large cast iron skillet. Warm one tortilla on each side.

Corn tortillas (store bought)

Dip the corn tortilla in the liquefied fat and then transfer to the cast iron skillet once again.

Corn tortillas (store bought)

Top the tortilla with shredded oaxaca cheese and a generous portion of the beef.

Corn tortillas (store bought) - oaxaca cheese

Fold the tortilla in half, enclosing the beef and cheese. Continue frying the taco for about 1 minute and then flip it over. Cook for an additional minute.

For the Meat - corn tortillas (store bought) - oaxaca cheese

Repeat with the remaining tortillas and filling.

Serve the birria tacos with a cup of the consomé, white onion, jalapeno peppers, limes and (optionally) cilantro.

White onion diced - jalapeno peppers thinly sliced - limes quartered - cilantro - For the Assembly - kosher salt to taste - freshly ground black pepper to taste