Juicy Birria Tacos with Rich Consommé - Recipes by Clare

Ingredients

• 2 pounds boneless chuck roast
• 1 pound oxtail or bone-in short ribs
• 1 teaspoon neutral oil (avocado or vegetable oil)
• Kosher salt, to taste
• 7 ancho chiles, stems and seeds removed
• 7 guajillo chiles, stems and seeds removed
• 3 chiles de arbol, stems and seeds removed
• 1 white onion, peeled and halved
• 6 garlic cloves, peeled
• 4 roma tomatoes
• 1 tablespoon black peppercorns
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/4 teaspoon ground cloves
• 1/2 Mexican cinnamon stick
• 3 bay leaves
• 1 teaspoon apple cider vinegar
• 3 cups beef broth or water, divided
• 1/4 cup fresh cilantro, minced
• 1/4 white onion, minced
• Juice from 1 lime
• Corn tortillas
• 3 ounces Oaxacan cheese or mozzarella, shredded