Adjusted your comment for some formatting! Thanks for the recipe!

Ingredients:

1-2 lbs leftover brisket (if using more just adjust ingredient amounts accordingly) 4-6 Dried chillis (guajillo, ancho and chipotle) 1 medium onion 6-10 garlic cloves 2 bay leaves 1 stick of cinnamon 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon of Mexican oregano 1 teaspoon of ginger 1/2 teaspoon of white pepper 1 teaspoon of smoked paprika 1 teaspoon of ancho chilli flakes 1.5 teaspoons of salt and pepper 1 teaspoons chipotles in adobo sauce 1 teaspoon ancho chilli paste 10 corn or flour tortillas (I prefer corn) 1-2 lbs of shredded cheese (Mexican cheese would be best) 1/2 white onion diced finely and a small bunch of fresh coriander

Instructions: Smoke a brisket. (Can also use chuck roast and does not have to be smoked) Remove seeds from chiles. Place skins in a pot of water at medium-high heat. Boil for 20 minutes. Cut the brisket into 1 in. chunks. Chop 1 medium onion. Add onion and brisket to a stock pot and place on medium heat. Cook for about half an hour or until it begins to break down and onions are translucent Remove garlic skins and set aside. Make spice mix (rough measurements I always adjust as the stock develops)

2 bay leaves 1 stick cinnamon 2 Tbsp cumin 2 Tbsp coriander 1 Tsp oregano 1 Tsp ginger 1-2 tsp white pepper 1 Tsp paprika 1 Tsp ancho chile flakes 2 tsp of salt 2 tsp black pepper

Remove cooked chile skin, reserving some water Blend chiles with garlic and the reserved chile water Add spice mixture and chile garlic paste to brisket Add beef stock (or water) to brisket till meat is covered Simmer for 8-12 hours (very minimum of 4 hrs) Always make sure to top off with water or stock as consomé reduces As oil rises to top of consomé skim it off and set aside for later After 8-12 hours, use a sieve to separate brisket from consomé and set aside, gently pressing the brisket to release the consomé Add more water or beef stock to the separated consomé and bring back to a simmer Add 1 tsp of ancho chile paste and 1 tsp chipotle in adobo (or more to taste) to consomé and simmer for 1 hour Chop cilantro, white onion, and limes for garnish and set aside Brush tortillas with reserved oil and places on medium-high heat skillet Add brisket and cheese to tortillas Brown tortillas (about 1 minute each side) Place consomé (stock) in individual bowls and top with white onion, cilantro, and squeeze of lime Serve tacos with a dipping bowl of consomé and white onion, cilantro, and lime on the side Enjoy!

Note: Traditional birria actually uses goat and often employs a more traditional braising method. I find you can skip the braising and I prefer the flavors of beef, especially when it's been smoked. Another note is that a slow cooker will not substitute the simmering and reduction process. I tried a 24 hour slow cook once and still ended up reducing it on the stove for 12 hours to get the depth of flavor you expect from this dish. Final note. For those that aren’t familiar with consomé, that is the broth/stock we are making as we simmer the birria.