This Birria Tacos recipe is juicy, cheesy, and delicious - it's a real showcase. It begins by fermenting the peria de ris, then making the konome and frying tacos with Oaxacan cheese. All oven, instant pot, and slow cooker instructions included!

* Ingredients : 

° 3 pounds of roast beef chuck 
° 2 tsp salt + more to flavor
° 1 tsp ground pepper black + more to flavor
° 10 chile de arbol peppers, cored and seeded (see notes)
° 6 dried chile peppers, cored and seeded
° 6 garlic cloves, peeled
° 1 large white onion, cut into quarters
° 2 tablespoons of paprika
° 1 tablespoon ground cumin
° 1 tablespoon dried oregano
° 1/2 tablespoon ground cloves (see notes)
° 3 bay leaves
° 1 cinnamon stick
For tacos
° 48 white or yellow corn tortillas
° 10 ounces Oaxacan cheese, quesadilla cheese or Monterey Jack, grated
° Non-stick cooking spray
° chopped coriander
° white onion cubes
° lemon wedges

* Directions :

Beef Bri
Sprinkle roasted beef chuck with salt and pepper, rub, and set aside.
Place the chile de arboles, guajillo peppers, garlic, and onions in a saucepan and cover with water. Bring the mixture to a boil and cook for 15 minutes.
Take it out of the stove. Transfer 1 cup of the cooking liquid, chili peppers, garlic, and onions to a blender. Add the paprika, cumin, thyme, cloves, 2 teaspoons salt and 1 teaspoon pepper. Whisk the mixture until it becomes smooth. *If you want to remove any bits of sauce, you can pass it through a fine sieve.
Cut roast beef chuck into large pieces. Place in a Dutch oven, slow cooker, or quick saucepan. Add the sauce from step three and enough water to cover the meat by no more than an inch. Adding bay leaves & cinnamon sticks.
For the stove: bring to a boil, cover, reduce heat, simmer for 4-6 hours; Mince the meat and return to the stove to simmer for an additional 1-2 hours. For slow cooking: simmer for 8-10 hours or on high heat for 5-6 hours; Chop the meat and return to the pot. Go ahead and serve or leave to cook for an additional 1-2 hours. For the Instant Pot: Close the lid and pressure valve and cook on high pressure for 45 minutes. Let the pressure release naturally, then quickly release it. Cut the meat and return to the pot.
Get rid of bay leaves and cinnamon stick.
for tacos
Heat a skillet over medium heat and spray with non-stick cooking spray.
Dip the tortilla a little in the consommé (periya broth) and shake off the excess liquid and put it in the pan. Sprinkle with cheese (about 1-2 tablespoons), dip the second tortilla into the consomme, shake off the excess liquid, and place on top of the cheese.

Enjoy !