Make the birria:

• Add a small amount of oil to a large oven safe dutch oven. Fry the onion, garlic and carrot over medium heat for a a few minutes. Add the chiles and stir around for a minute or two. Add the beef broth and allow to simmer for a couple minutes to soften the chiles.
• Add contents of pan to blender and blend until smooth (be careful, if the broth is hot it will spray out. Place a towel over the top of the blender to be safe).
• Wipe out the dutch oven and add a tbsp of oil. Cut the chuck into a few chunks and brown the short ribs and chuck over high heat until nicely seared.
• Add the blended broth, along with the rest of the spices and seasonings. Bring to a boil and transfer to a 300 degree oven.
• Cook for about 3 hours until the meat is extremely tender and can be easily shredded. Once the meat is done, remove pan from the oven and cool slightly.
• Remove the meat and shred it, drizzling a little broth on it as needed to keep it moist. Add the chopped raw onion and cilantro to the meat.
• Pour the broth into a fat separator. Pour off the broth into a pot and reserve the fat for frying.
• Put a little of the fat or oil in a frying pan and spread it around. Add a couple of corn tortillas and top with some shredded cheese. Add the meat mixture to half of the tortilla and fold over to make a taco.
• Fry one side of the taco until brown and crispy and then flip and fry the other side. Keep warm on a sheet tray in a 200 degree oven while frying the rest of the tacos.
• Serve the tacos with small bowls of broth with onion and cilantro added and dunk the tacos in the broth before eating.