– 2 lbs beef chuck roast for slow cooking

– 4 dried guajillo chilies for smoky, tangy heat in broth

– 2 cloves garlic for aroma and depth of flavor

– 1 onion, chopped for sweetness and base flavor

– 1 tsp cumin for warm, earthy flavor

– 1 tsp oregano for herbal complexity

– 24 corn tortillas for assembling tacos

– 1 cup shredded Oaxaca cheese for melting

– 24 ounces shredded Oaxaca cheese for filling

– 3 cups strained or shredded beef from birria for filling

– 2 cups birria broth or beef consommé for dipping tortillas

– 1 tablespoon oil for combining with broth for dipping

– ½ minced onion for the onion topping

– 1 stemmed and seeded jalapeno, minced for spice in the onion topping

– 4 tablespoons cilantro for the onion topping

– 1 teaspoon salt for seasoning the onion topping

– 2 tablespoons chipotle chili paste from adobo sauce for chipotle crema

– ¼ cup crema (or sour cream mixed with heavy cream and lime juice) for creamy sauce

– Juice from 1 lime for chipotle crema and garnish

– 4 lime wedges for serving and dipping

– jackfruit for vegan substitute for beef

– vegan cheese for vegan substitute for Oaxaca cheese