Prep the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant (don't burn). Soak in hot water for 15 minutes to soften, then blend with 1 cup of the soaking water, onion, garlic, ginger, star anise, cinnamon, cloves, coriander, fish sauce, soy sauce, rice vinegar, and brown sugar into a smooth paste. This pho-birria marinade is the flavor bomb.

Braise the Beef: Season beef chunks with salt. Heat oil in a Dutch oven or heavy pot over medium-high. Sear beef on all sides (3-4 minutes). Pour in the chile paste and broth, scraping up bits. Bring to a boil, then reduce to low, cover, and simmer for 2-3 hours until fork-tender (or use Instant Pot on high pressure for 45 minutes). Shred the beef, discarding large bones/fat. Toss shreds with a ladle of braising liquid for juiciness. Strain the remaining liquid for consomé—skim fat and simmer to reduce slightly.

Prep the Noodles: Drain soaked rice noodles and toss lightly with a splash of sesame oil to prevent sticking. Chop into shorter lengths if needed for taco-stuffing ease.

Fry the Tacos: Heat ½ inch oil in a skillet over medium-high to 350°F. Dip each tortilla briefly in the consomé for flavor soak, then fry 30 seconds per side until crispy and golden. Drain on paper towels. (Pro move: Double up tortillas if they tear.)

Assemble: Spoon shredded pho-birria beef and a tangle of rice noodles into each crispy tortilla. Top with diced onion, cilantro, and a squeeze of lime. Serve immediately with warm consomé on the side for dipping—dunk the taco edges for that soggy-crisp contrast.