Birria Stew

1. Trim all fat you can from the chuck roast and short ribs. Cube the chuck roast into large bite-sized pieces, then place it and the short ribs with bone in the slow cooker pot
2. Make your chili sauce: De-stem, devein and de-seed the ancho and guajillo peppers. Toast for 1 minute over medium heat. Do Not Burn the peppers, because it will make the dish taste bitter. Soak the peppers in a bowl with hot water for 20 minutes
3. Roast and lightly blister the tomatoes, scorch the onion slices and the garlic cloves. Transfer them to your blender. Then, toast the whole cloves, cumin seeds, and black peppercorns 30 seconds
4. Finally, place the soaked peppers, dried herbs cinnamon, vinegar and the rest of the spices in the blender with one cup of water and process until you have a smooth sauce
5. Pour the sauce over the meat, add three more cups of water, stir and make sure all the meat is covered in sauce
6. Slow cook on high for 5-6 hours, stirring gently each hour until the meat is tender enough to shred. Shred the short rib, stir it back in. Taste and make a final adjustment of the salt and pepper. Let it cook for 30 more minutes
7. Serve in bowls garnished with diced onion, chopped cilantro, a wedge of lime and shredded quesadilla cheese (optional)
8. For leftovers and birria tacos strain out the meat, cover and refrigerate. Pour the consommé and into a separate bowl, cover and refrigerate until ready to use

Birria Tacos

1. Warm the consommé and re-heat the neat. Use a large non-stick skillet to make the tacos
2. Heat the skillet over low medium heat. Dip both sides of a corn tortilla in the consommé and place it in the skillet to heat for 5-10 seconds then flip it.
3. Use tongs to place meat in the center of the taco, cover with grated cheese, then use spatulas to fold the taco closed and transfer to a plate or taco holder. Repeat the process for additional tacos. Keep them warm in a 200 degree oven until ready to serve
4. Serve with diced onion, lime wedges and hot sauce