1-Cut the chuck roast into large pieces and season with salt. Rinse the chiles, remove stems and seeds using gloves if desired.

2-In a large stockpot, cook the tomatoes and chopped onion over medium heat for several minutes. Add whole garlic cloves, chiles, and spices except bay leaves, then cook for 5 minutes while stirring.

3-Add vinegar and 4 cups of water, bring to a low boil, then reduce heat to simmer uncovered for 15 minutes.

4-Blend the mixture smooth and strain through a fine mesh back into the pot. Add 4 cups water to the blender to clean and add to the pot.

5-Add 1 tablespoon kosher salt, bring to boil again, then add short ribs, chuck roast, and bay leaves. Cover and simmer for about 2 1/2 hours until beef is tender. Remove meat, shred, and discard bones and bay leaves.

6-Heat a griddle or skillet with oil. Dip corn tortillas in birria sauce, place on pan, add shredded meat, cheese, onion, and cilantro. Fold over and fry until crispy on both sides.

7-Serve tacos topped with remaining onion and cilantro alongside warm consommé broth for dipping.