Begin by removing the stems and seeds from the guajillo, ancho, and arbol chiles. Then, rehydrate them by soaking in hot water for about 20 minutes.

While the chiles rehydrate, sear the beef chuck roast in a large Dutch oven until browned on all sides. Remove the beef and set aside.

In the same pot, sauté the chopped tomatoes, onion, and garlic until softened.

Drain the rehydrated chiles and blend them with the sautéed vegetables, apple cider vinegar, cumin, oregano, salt, and black pepper until a smooth paste forms. Add a little beef broth if needed to help the blending process.

Return the seared beef to the Dutch oven and pour the chile paste over it. Add the remaining beef broth and bay leaves.

Bring the mixture to a simmer, then reduce heat, cover, and cook for at least 3 hours, or until the beef is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours.

Once cooked, remove the beef from the pot and shred it using two forks. Strain the broth (consommé) and set aside.

To assemble the tacos, dip each corn tortilla into the consommé, then place it on a hot griddle or skillet. Add shredded beef and a sprinkle of queso fresco. Cook until the tortilla is slightly crispy and the cheese is melted.

Serve the Birria Tacos immediately with extra consommé for dipping, and garnish with chopped cilantro, diced white onion, lime wedges, and sliced radishes.