Step 1

Season the pieces of chuck roast thoroughly with salt and black pepper.

Step 2

Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Depending on the pot size, you may need to sear in batches.

Step 3

Once all meat is seared, return it to the pot. Add 8 cups of water, onion, garlic, and bay leaves. Bring to a boil, then reduce heat and cover.

Step 4

Toast the chiles on a comal or skillet with a drizzle of oil for about 20-30 seconds until fragrant. Char the garlic cloves until lightly browned, and char the Roma tomatoes until softened and slightly charred.

Step 5

Transfer toasted ingredients to a blender, along with the onion and garlic (with its skin on) from the pot. Add peppercorns, cloves, and 2 cups of water. Blend until smooth, about 5 minutes.

Step 6

Strain the salsa over the pot of beef while it cooks. Gently stir in bouillon, thyme, oregano, and a pinch of cumin.

Step 7

Reduce heat to low and continue cooking for 2-3 hours, until meat is fall-apart tender.

Step 8

For birria bowls: Serve chunks of beef in bowls with consommé, diced onion, cilantro, and lime.

Step 9

For birria tacos: Dip corn tortillas into the consommé and lightly fry on a comal or skillet. Add shredded beef and fry until toasted. Serve with consommé, diced onons, cilantro, and lime.