Prepare the Beef and Broth: In a large pot or Dutch oven, combine the beef broth, diced onion, minced garlic, diced jalapenos, ground cumin, dried oregano, ground cinnamon, ground cloves, and apple cider vinegar.

Season the beef chuck roast with salt and pepper, then place it in the pot.

Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender and easily shredded.

Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.

Prepare the Tortillas: Heat a griddle or skillet over medium heat.

Dip each corn tortilla into the beef broth mixture to coat it lightly, then place it on the hot griddle. Cook for about 30 seconds on each side, or until the tortillas are slightly crispy.

Place a portion of the shredded beef on each tortilla.

Top with crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice.

Fold the tortillas in half to form tacos.

Serve the birria tacos hot, accompanied by extra lime wedges for squeezing.

This traditional recipe from Jalisco, Mexico, is a flavorful and hearty dish, perfect for serving at taquerias or enjoying at home. Adjust the heat level by adding more or fewer jalapenos according to your taste. Enjoy the rich flavors and the satisfying texture of this classic dish!

In a large pot or Dutch oven, combine the beef broth, onion, garlic, jalapenos, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Season the beef chuck roast with salt and pepper, and place it in the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender.

Remove the beef from the pot and shred it using two forks.

Place the shredded beef on the tortilla, and top with queso fresco, cilantro, and a squeeze of lime juice.

Fold the tortilla in half, and enjoy!