Make the Birria:

• In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for about 2-3 minutes until fragrant. Be careful not to burn them.

• Place the toasted chilies into a bowl of hot water and soak for 15 minutes until softened.

• In a blender, combine the soaked chilies, onion, garlic, apple cider vinegar, oregano, cumin, paprika, cinnamon, cloves, black pepper, and a pinch of salt. Blend until smooth.

• In a large pot or Dutch oven, add the beef chunks and pour in the chili sauce mixture. Add the beef broth and bring to a boil.

• Reduce the heat to low, cover, and simmer for 2-3 hours until the beef is tender and easily shreddable.

• Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the remaining broth and set it aside for dipping.

Assemble the Quesabirria Tacos:

• Heat a skillet over medium heat and lightly warm the corn tortillas for 30 seconds on each side.

• Dip each tortilla into the strained birria broth, then place it back onto the hot skillet.

• Sprinkle a generous amount of shredded cheese onto one half of the tortilla, and top with a handful of the shredded beef.

• Fold the tortilla over to form a taco and cook until the outside is crispy and golden brown, about 2-3 minutes per side.

• Repeat the process for the remaining tacos.

Serve:

• Top the tacos with chopped cilantro and onion.

• Serve with lime wedges and a side of the birria broth for dipping.