First, you need to bring the chuck roast for half an hour. Then pat dry and season generously with Kosher Salt on top, bottom and sides.
Meanwhile, deseed the dried chiles, prep all your ingredients and heat a large dutch oven.
In the large dutch oven, add 1-2 tbsp oil and sear all sides of the beef, pull and cut into chunks.
Add water, onion, carrot, guajillo chillies, garlic, bay leaves, ancho chilli powder, Mexican oregano, chicken bouillon, and kosher salt.
If you are using beef bones, now would be the time to add them.
Let everything simmer for 45 mins and once the carrot and onion are well cooked then remove all veggies and blend them into a sauce.
Now add your chuck roast in the dutch oven, adding the sauce and leave to cook and turning the meat every 45 min. Ensure the dutch oven is hot enough.
If the sauce is thickening up then add some water.
When the chunk roast is tender remove it from the dutch oven and shred. Then add the shredded beef back in and cook for another hour.
Add oil to a pan (or flat top cast iron). If you used beef bones for your broth, you can use this oil on the broth surface for frying the tortilla- it will add amazing flavor.
Dip a corn tortilla into the consome (broth) and put it in the pan or flat top, crisp on the side for 30 seconds and then flip.
First add shredded cheese, then beef, then close your taco over and press down to push a little bit of the cheese out for crispy cheesy edges.
Top with cilantro and chopped onions, and a squeeze of fresh lime.
Serve with a side of the consome to dip your birria tacos into.