Season the chuck roast generously with 2 Tbsp salt and 2 Tbsp black pepper.

Heat 2 Tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the meat on all sides until well browned. Remove meat from the pot and set aside.

Reduce heat to medium. Add the diced onion to the pot and sauté until translucent, about 5-7 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.

Carefully add the Mexican beer, 3 tsp ground cumin, 3 tsp ground coriander, 1 cinnamon stick, all dried chiles (ancho, guajillo, de arbol), ¼ cup soy sauce, 3 tsp dried oregano, 2 cups beef stock, 2 Tbsp minced fresh ginger, ¼ cup apple cider vinegar, 1 can fire-roasted tomatoes, the chipotle peppers in adobo sauce, and tomatillos to the pot.

Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.

In batches, carefully transfer the simmering liquid and softened chiles/vegetables to a blender. Blend until very smooth.

Strain the blended sauce back into the Dutch oven using a fine-mesh sieve, pressing down on any solids to extract all the liquid. Discard the remaining pulp.

Return the seared beef to the pot with the strained sauce. Add the 2 roasted poblano peppers (deskinned and deseeded) to the sauce.

Bring the sauce to a boil, then reduce to a low simmer. Cover the pot tightly and simmer for 3 hours, or until the beef is incredibly tender and easily shreds with a fork.

Once cooked, remove the beef from the pot and shred it using two forks.

Spoon about ½ cup of the flavorful birria liquid (consomé) over the shredded meat to keep it moist and infuse it further with flavor.

In a medium bowl, combine the 2 cups cooked corn, 1 roasted poblano pepper (deskinned, deseeded, and diced), 1 Tbsp fresh lime juice, 1 Tbsp salt (adjust as needed), 2 Tbsp chili lime seasoning, ¼ cup crumbled Cotija cheese, and 4 Tbsp sour cream.

Mix well until all ingredients are evenly incorporated. Set aside.

In a small bowl, combine ½ cup mayonnaise, ½ cup sour cream, 3 Tbsp habanero sauce (adjust to your spice preference), 2 Tbsp chili lime seasoning, and 1 ranch seasoning packet.

Whisk vigorously until all ingredients are well combined and the sauce is smooth and creamy. Set aside.

Warm the corn or flour tortillas. You can quickly char them over an open flame, heat them in a dry skillet until pliable, or warm them in the microwave.

For truly melty cheese, lightly grease a large skillet over medium heat.

Lay a warm tortilla flat. Sprinkle a layer of shredded Oaxaca cheese onto one half of the tortilla.

Top the cheese with a generous portion of the warmed, shredded beef birria.

Spoon some of the prepared Mexican corn over the birria.

Drizzle a desired amount of the spicy ranch dressing over the corn and birria.

Arrange a few slices of pickled jalapeño on top.

Fold the empty half of the tortilla over the filling to create a taco.