Birria de Res (Beef Stew Base):

• 2 pounds boneless chuck

• 1 pound oxtail or bone-in short ribs

• 1 teaspoon neutral oil (avocado or vegetable)

Chile Sauce:

• 7 ancho chiles (ends trimmed, deseeded)

• 7 guajillo chiles (ends trimmed, deseeded)

• 3 chiles de árbol (ends trimmed, deseeded)

• 1 white onion (peeled, halved)

• 6 garlic cloves (peeled)

• 4 roma tomatoes

• 1 tablespoon black peppercorns

• 1 teaspoon dried Mexican oregano

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1/4 teaspoon ground cloves

• 1/2 Mexican cinnamon stick

• 3 bay leaves

• 1 teaspoon apple cider vinegar

• 3 cups beef broth or water (divided)

Tacos:

• Corn tortillas

• 3 ounces Oaxacan cheese (or mozzarella)

• 1/4 cup minced cilantro

• 1/4 white onion, minced

• Juice from 1 lime

• Kosher salt