First roast the peppers for 2-3 minutes and transfer them into a bowl. Add ½ cup of hot water and let it soak for 5 minutes. Remove the seeds of the peppers. Reserve the water.
Add peppers, garlic, oregano, thyme, clove, cinnamon, and beef bouillon powder in a food processor. Pulse until the mixture is smooth.
Using a slow cooked, add olive oil once it’s hot. Sear the beef slices and add the pepper mixture into the slow cooker. Add water if needed. Slow cook it for 4 hours.
Once 4 hours is done, shred the beef using two forks.
Serve it with onions, cilantro and lime wedges.
For Assembling The Tacos:
Heat a large skillet and fry the tortilla using birria fat.
Sprinkle cheese over the tortilla and cover the edges of it.
Add shredded beef over half of each tortilla. As tortilla cooks and cheese melts, fold the tortilla slowly and gently press them down. Carefully flip the taco until crisp.