Creating My Fave Birria Tacos is straightforward if you follow these simple steps:

1. Prepare the Chilies: Toast the dried guajillo, ancho, and pasilla chilies in a hot skillet for about 1-2 minutes until fragrant. Remove the stems and seeds.

2. Blend the Marinade: In a blender, combine the toasted chilies, chopped onion, minced garlic, ground cumin, dried oregano, black pepper, salt, and apple cider vinegar. Add a bit of beef broth to help blend everything smoothly.

3. Marinate the Meat: Cut the beef chuck roast and lamb shank (if using) into large chunks. Place the meat in a large bowl and pour the chili marinade over it. Ensure everything is well-coated, and marinate for at least 1 hour (overnight for best flavor).

4. Cook the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Brown the marinated meat on all sides for about 5-7 minutes.

5. Add the Broth: Pour the remaining beef broth into the pot, along with the bay leaves. Bring to a simmer, then cover and reduce the heat to low. Cook for 2-3 hours or until the meat is tender and easily shreds with a fork.

6. Shred the Meat: Once cooked, remove the meat from the pot and let it cool slightly. Shred it using two forks, discarding any excess fat or bones.

7. Strain the Broth: Strain the cooking broth to remove any solids. You can either keep it for dipping or add it back to the shredded meat for extra flavor.

8. Prepare the Tacos: Heat corn tortillas on a skillet until pliable. For each taco, add a generous portion of shredded meat, sprinkle with chopped onion and cilantro, and dip in broth for additional flavor.

9. Serve: Transfer the tacos to a serving platter, and accompany them with lime wedges and salsa for dipping.

By following these steps, you’ll soon find yourself enjoying a plateful of My Fave Birria Tacos that deliver incredible flavor.