• Before you begin, assemble your ingredients.
  

For the Birria De Res:

• 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.