Prepare the dried chiles: Remove stems and seeds from the guajillo, ancho, and chiles de árbol. In a dry skillet over medium heat, toast the dried chiles for about 20–30 seconds per side until fragrant. Transfer to a heatproof bowl and cover with very hot water, allowing to soak for 15–20 minutes. Drain before blending to create a smooth sauce.

Brown the beef: Pat the beef chuck roast dry, season generously with salt and pepper. In a skillet over medium-high heat, add vegetable oil. Sear beef chunks for 3–4 minutes per side until browned. Transfer seared beef to slow cooker.

Build the flavor base: Place halved white onion and garlic, cut side up, in the crock pot alongside browned beef. Add bay leaf, cinnamon stick, cloves, thyme, oregano, cumin, and salt. Pour in enough beef broth to almost cover beef. Add apple cider vinegar.

Make the chile sauce: Sauté chopped onion and garlic in the same skillet until softened. Add halved roma tomato, cook until charred. Transfer to a blender with soaked chiles, smoked paprika, chili powder, ground cinnamon, and beef broth or water. Blend until smooth.

Combine chile sauce with the beef: Pour blended chile sauce over seared beef and stir to ensure sauce is well distributed. Adjust with salt if needed.

Slow cook the birria: Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours until beef is tender. Taste broth halfway through cooking, adjust seasoning if necessary.

Shred the meat: Remove beef to a bowl or cutting board, discard large fat and aromatics. Shred beef into bite-sized chunks and ladle cooking broth over to maintain juiciness.

Prepare the consommé for dipping: Skim fat that rises to the surface and reserve for frying tacos. Adjust seasoning with salt, pepper, or vinegar, and ladle consommé into small bowls for dipping.

Prep toppings and tortillas: Arrange chopped onion, cilantro, and lime wedges in small bowls. Warm corn tortillas by microwaving for 30–45 seconds until pliable.

Assemble and fry the birria tacos: Heat a skillet over medium heat and add reserved birria fat or oil. Dip each tortilla in warm birria broth, place in skillet, top with cheese and shredded beef, and fold tortilla over to form a half-moon. Cook until crispy and browned.

Serve: Serve crispy tacos hot, topped with onion and cilantro. Provide bowls of broth for dipping, lime wedges, sliced radishes, and salsa on the side.