• Season the chuck roast and short ribs with salt and pepper. Set aside to absorb the flavors.
• Bring a pot of water to a boil. Soak the guajillo and ancho chilis in boiling water for 10 minutes until soft.
• Remove the chilis and blend with chipotle peppers, adobo sauce, apple cider vinegar, tomato paste, garlic, oregano, paprika, cumin, and cayenne until smooth.
• Pour the blended sauce over the meat and marinate for at least 4 hours or overnight.

Cooking

• Preheat the oven to 300°F. In a large Dutch oven, heat olive oil and sauté the onions until softened.
• Add the marinated meat along with the sauce, stir in cinnamon sticks, cloves, and beef stock. Cover and braise for 3 hours until tender.
• Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot.

Taco Assembly

• Using the reserved fat from the braising liquid, fry the corn tortillas dipped in the stew.
• Top each tortilla with cheese and shredded beef. Fold and fry until crispy and golden.
• Serve the birria tacos with chopped onions, queso fresco, cilantro, and bowls of stew broth for dipping.