Preparation Steps

• Soak the dried guajillo and ancho chilies in hot water for about 20 minutes, or until softened. Drain and discard the soaking water.
• In a blender, combine the rehydrated chilies, quartered onion, garlic cloves, Mexican oregano, cumin, cloves, and salt. Add about 1 cup of beef broth and blend until a smooth paste forms.
• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef chuck roast pieces on all sides until browned. Remove the beef and set aside.
• Pour the chili paste into the pot and cook for 2-3 minutes, stirring constantly, until fragrant. Return the seared beef to the pot.
• Add the remaining 3 cups of beef broth to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
• Remove the beef from the pot and shred it using two forks. Skim off excess fat from the liquid in the pot (the consommé).
• To assemble the tacos: Lightly dip each corn tortilla in the consommé. Heat a lightly oiled skillet or comal over medium-high heat. Place a tortilla on the skillet, add a generous portion of shredded beef, and fold in half. Cook for 1-2 minutes per side until golden brown and slightly crispy.
• Serve the tacos immediately with chopped cilantro, diced white onion, lime wedges, and a side of the hot consommé for dipping.