Prepare the chillies: Place the dried guajillo, ancho, and chipotle chillies in a dry frying pan over a medium heat. Toast them for 2-3 minutes, flipping once, until they smell deeply fragrant and the skins darken slightly. Do not let them burn, or the broth will turn bitter. Transfer the toasted chillies to a bowl, cover with boiling water, and soak for 20 minutes until they are soft and pliable.

Sear the beef: While the chillies soak, pat the beef chunks dry with kitchen paper. Heat a large, heavy-bottomed pot or Dutch oven over a high flame and add a splash of oil. Working in batches, sear the beef on all sides until it is a deep, mahogany brown – this takes about 4-5 minutes per batch. You will hear a vigorous sizzle; when it quietens, the meat is ready to turn. Set the seared beef aside on a plate.

Build the sauce base: In the same pot, reduce the heat to medium. Add the chopped onion and cook, stirring, for 5 minutes until it turns translucent and softens. The edges will begin to brown, and the smell will turn sweet. Add the garlic and halved tomatoes, cooking for another 3 minutes until the tomatoes blister and their skins wrinkle. Stir in the cumin, oregano, and ground cloves, letting the spices bloom for 30 seconds until they release their aroma.

Blend the chilli sauce: Drain the soaked chillies and transfer them to a blender. Add the cooked onion, garlic, and tomatoes from the pot, along with 250ml of the beef stock. Blend until the sauce is completely smooth and a vibrant brick-red colour. The mixture should be thick but pourable. If it looks too thick, add a splash more stock.

Simmer the birria: Pour the blended chilli sauce back into the pot. Add the remaining beef stock, the apple cider vinegar, bay leaves, and a generous pinch of salt and pepper. Return the seared beef to the pot, along with any juices that have collected on the plate. Bring the liquid to a gentle bubble – you want small bubbles breaking the surface, not a rolling boil. Reduce the heat to low, partially cover, and let it simmer for 2½ to 3 hours. The broth will darken and thicken, and the beef will become so tender it shreds at the touch of a fork. The smell at this stage is intoxicating.

Shred and prepare the consommé: After 3 hours, remove the pot from the heat. Lift out the beef chunks with a slotted spoon and shred them with two forks. The meat should pull apart effortlessly, with visible, glistening strands. Taste the consommé and adjust the seasoning with more salt and pepper if needed. Keep the broth warm for dipping.

Assemble and fry the tacos: Heat a large non-stick frying pan or griddle over a medium flame. Dip each corn tortilla quickly into the consommé – just enough to coat both sides lightly. Place the tortilla in the hot pan, add a generous handful of grated cheese, and a portion of the shredded beef. Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until the tortilla is crisp, golden brown, and the cheese is melted and oozing. You will hear a satisfying sizzle as they hit the pan.

Serve immediately: Arrange the crispy tacos on a platter. Pour the remaining consommé into small dipping bowls, garnished with fresh coriander and diced onion. Serve with lime wedges on the side for squeezing over each taco.