Toast the 4 whole dried guajillo chiles stems and seeds removed, 2 whole dried ancho chiles stems and seeds removed, and 2 whole dried chiles de árbol stems removed in a dry skillet over medium heat for 30–45 seconds per side until fragrant and slightly darkened — don't let them burn. Transfer to a mixing bowl, cover with boiling water, and soak for 15 minutes until softened. Drain and add the rehydrated chiles to a blender along with the 1 can whole peeled tomatoes, 6 cloves garlic, ½ medium white onion, 2 tsp ground cumin, 1 tsp dried oregano preferably Mexican oregano, ½ tsp ground cinnamon, and 2 tbsp apple cider vinegar. Blend on high until completely smooth, about 60 seconds. Set aside.

Preheat your oven to 325°F. Season the 3 lb beef chuck roast (and 1 lb bone-in beef short ribs if using) generously with 1 tbsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon of neutral oil for frying tortillas in a large Dutch oven over medium-high heat. Working in batches, sear the 3 lb beef chuck roast on all sides until deeply browned, about 3–4 minutes per side. Return all the beef chuck roast to the pot, pour the adobo sauce over the top, and add the 4 cups beef broth low sodium and 2 whole bay leaves. Stir to combine, bring to a simmer, then cover and transfer to the oven.

Braise in the oven for 3 to 3.5 hours, until the 3 lb beef chuck roast is completely fall-apart tender and shreds easily with two forks. Remove the 2 whole bay leaves. Transfer the 3 lb beef chuck roast to a cutting board and shred it, discarding any large pieces of fat or bone. Skim the excess fat off the top of the braising liquid (consommé) — but save it! That red-orange fat is what you'll use to fry the 18 whole corn tortillas small. Taste the consommé and adjust 1 tbsp kosher salt as needed. Keep warm on the stovetop over low heat.

Heat a large skillet or griddle over medium-high heat. Ladle a small amount of the skimmed birria fat (or 2 tbsp neutral oil for frying tortillas) into the pan. Dip a 18 whole corn tortillas small briefly into the warm consommé to coat it in the red broth, then lay it flat in the hot skillet. Immediately add a small handful of shredded Oaxaca cheese to one half of the whole corn tortillas small, then top with a generous spoonful of shredded birria 3 lb beef chuck roast. Fold the 18 whole corn tortillas small in half and press gently. Cook for 2–3 minutes per side until the 18 whole corn tortillas small is crispy and the cheese is melted. Repeat with remaining whole corn tortillas small.

Ladle the warm consommé into small bowls for dipping. Serve the crispy birria tacos immediately alongside the consommé, topped with diced medium white onion and fresh fresh cilantro roughly chopped, with 2 whole limes cut into wedges on the side. Dip each taco into the consommé before every bite for the full viral experience.