Birria de Res (Beef Stew for Tacos)

1. 1
   Remove stems and seeds from guajillo and ancho chiles; roughly chop them and place in a dry skillet over medium heat for 1-2 minutes until fragrant, stirring often.⏱ 2 min
2. 2
   Transfer toasted chiles to a blender with chipotle (or adobo sauce), quartered onion, garlic, vinegar, cumin, oregano, cloves, and cinnamon; add 1 cup of the broth and blend until completely smooth, about 2 minutes.⏱ 2 min
3. 3
   Strain the chile paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid and flavor; discard solids.
4. 4
   Heat oil in a large heavy pot or Dutch oven over medium-high heat; season beef chunks with salt and pepper, then work in batches to brown them on all sides, about 3-4 minutes per batch, transferring to a plate.⏱ 4 min
5. 5
   Once all beef is browned, return it to the pot, pour in the strained chile mixture and the remaining broth, and stir well; bring to a boil, then lower heat to a gentle simmer.
6. 6
   Cover partially and simmer for 2 to 2.5 hours, until beef is very tender and falling apart when stirred; skim fat from the surface occasionally.⏱ 150 min
7. 7
   Remove from heat and taste the broth; adjust salt, acidity, and spice as needed.
8. 8
   Shred the beef directly in the pot using two forks, then gently stir it back into the broth.
9. 9
   To assemble tacos: warm tortillas in a dry skillet, dip each one briefly in the hot birria broth to soften and soak, then fill with shredded beef, diced onion, and cilantro; serve with lime wedges and a small cup of broth for dunking.