Begin by carefully removing the stems and seeds from the guajillo, ancho, and de arbol chilies. Place them in a pot and cover with water, then bring to a simmer over medium heat for 10 minutes, or until soft and pliable. Carefully drain the chilies, reserving the soaking water, and blend the softened chilies with garlic, onion, tomato, oregano, cumin, black pepper, smoked paprika, and a bit of the soaking water until smooth to create your vibrant adobo paste.

In a large heavy pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Working in batches, add chunks of chuck beef, making sure not to crowd the pot. Sear the beef for about 3–4 minutes per side, until it's beautifully browned with a deep caramel color. This step locks in the flavors and prepares the meat for the subsequent braising process.

Once all the beef is seared, reduce the heat to medium and add the prepared adobo paste into the pot. Allow it to cook for around 2 minutes, stirring frequently, until it darkens slightly and begins to caramelize. This enhances the deep flavors of your Authentic Birria Tacos, making the base for the delicious braising liquid.

Return all of the seared beef to the pot and pour in the beef stock along with whole cloves, a cinnamon stick, bay leaves, and apple cider vinegar. Bring the mixture to a gentle simmer, cover the pot, and let it cook for 2.5 hours on low heat. The beef should become incredibly tender and flavorful, allowing each bite to melt in your mouth.

After the beef has finished braising, carefully remove it from the pot and let it cool for a few minutes. Using two forks or your hands, shred the beef into bite-sized pieces, ensuring to reserve the rich braising liquid. Taste and adjust seasoning with salt as needed. Strain the liquid to separate the oil, which will be used later for frying the tortillas.

In a skillet, heat the reserved oil over medium heat. Dip each corn tortilla into the hot oil to soften them slightly. Then, assemble your tacos by placing a generous amount of shredded beef, a sprinkle of Colby cheese, chopped white onion, and fresh coriander on each tortilla.

Fry the assembled tacos in the skillet for about 2–3 minutes per side, until they are golden brown and crispy. Arrange the hot tacos on a platter and serve with a bowl of the reserved consommé for dipping, lime wedges, and any additional toppings you desire. Enjoy your homemade Authentic Birria Tacos bursting with flavor!