Remove the stems and seeds from the guajillo, ancho, and de arbol chilies, then place them in a pot and cover with water. Bring to a simmer and cook for 10 minutes until the chilies are softened and fragrant. Transfer the chilies to a blender with 1/2 cup of the soaking water, adding the 5 garlic cloves, diced onion, tomato, oregano, cumin, black pepper, and smoked paprika. Blend until completely smooth, creating a rich, deep red paste. This concentrated paste will be the flavor foundation for your entire birria.

Heat 5 tablespoons of vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, sear the 2-inch beef chunks for 1-2 minutes per side until deeply browned, then set aside on a plate. Once all beef is browned, reduce heat to medium and add the chili paste from Step 1 to the same pot, stirring constantly for 2 minutes to cook off the raw chili flavor and deepen the color. I like to let the paste caramelize slightly against the bottom of the pot—this adds a subtle richness to the final broth.

Return the browned beef to the pot with the chili paste, then add the 2 cups of beef stock, 10 whole cloves, cinnamon stick, 3 bay leaves, and 2 tablespoons of apple cider vinegar. Stir well to combine and bring to a simmer over medium heat. Cover partially and reduce heat to maintain a gentle simmer for 2.5 hours, stirring occasionally, until the beef is completely tender and pulls apart easily with a fork. The long, slow cooking allows the spices and chilies to fully infuse into both the meat and the liquid, creating the signature birria flavor.

Once the beef is tender, carefully remove it from the pot using a slotted spoon and place on a cutting board. Add 3 teaspoons of salt to the beef and shred it completely using two forks, working it into smaller, uniform pieces. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all liquid. Using a spoon or ladle, skim the beautiful red oil that rises to the top of the strained liquid and reserve it in a separate bowl—this infused oil is essential for achieving the crispy, flavorful tortillas. For a more concentrated flavor, I like to simmer the strained liquid for 5 more minutes to intensify it slightly before serving as the dipping consomé.

In a skillet over medium heat, combine the shredded beef from Step 4 with 1 cup of the strained braising liquid and cook, stirring occasionally, until most of the liquid is absorbed and the meat is moist but not soupy, about 5-8 minutes. In a separate shallow pan, warm the reserved infused oil from Step 4 over medium heat. Working with one tortilla at a time, quickly dip each corn tortilla into the warm oil to lightly coat both sides, then place it on a plate. The oil creates a protective layer that prevents the tortillas from tearing and adds authentic birria flavor.

On a clean work surface, lay out an oil-coated tortilla and fill it with a small handful of the warm beef filling from Step 5, then top with a generous pinch of freshly shredded Colby cheese, a small amount of the finely diced white onion, and a sprinkle of fresh coriander. Fold the tortilla in half and place seam-side down in the same oil-warmed pan over medium-high heat. Fry for 1.5-2 minutes per side until golden and crispy, carefully flipping once. Work in batches, keeping finished tacos warm on a plate.

Arrange the crispy birria tacos on a serving platter. Serve with the reserved strained braising liquid in small bowls for dipping, lime wedges for brightness, and your favorite salsa on the side. The combination of crispy, cheesy tacos dipped into the rich consomé creates the authentic birria experience.