Simmer chopped chillies for 10 min. Strain, blitz Adobo paste. Brown beef, cook off adobo paste, slow-cook beef for 2 ½ hrs (lid on). Remove meat, shred, skim fat off braising liquid ('Birria Oil'). Toss beef in skillet with 1 cup braising liquid (aka Consomme). Heat 1 teaspoon Birria oil over low heat, wipe pan with tortilla, remove, repeat for each tortilla with ½ teaspoon oil. Top tortilla with cheese, beef, onion, coriander, fold over, pan fry until crisp. Serve with Birria Consomme for dunking!

Prepare chillis: Use gloves if you're sensitive to working with chilli! Deseed - Trim and discard stems. Cut lengthwise, remove and discard the seeds. Roughly chop into 1 - 1.5cm / ¼" pieces. Simmer - Put chillis in a large saucepan of boiling water. Simmer rapidly for 10 minutes to soften, until flesh is mushy. Reserve ½ cup of chilli-simmering water. Drain chilli in a sieve.

Birria Adobo (paste): Place cooked chillies, reserved ½ cup chilli water and remaining Adobo ingredients in a tall jug large enough to fit the head of a stick blender. Blitz for 20 seconds until as smooth as possible. Sear beef - Heat the oil in a large heavy-based pot over high heat. Add half the beef and sear each side until dark golden brown. Remove and repeat with remaining beef. Cook off Adobo - Add the paste to same pan and stir for 2 minutes.

Slow cook 2 ½ hours - Add all Birria braising ingredients, stir, then add the beef. Bring to a boil then lower heat until it simmers gently. Cover with a lid and cook for 2 ½ hours. Shred - Remove the beef to a clean pan and shred well. Add ½ teaspoon of salt and toss meat.

Birria oil - Skim off the red oil floating on braising liquid surface and place in a separate bowl (this is the 'Birria Oil'). Soak beef - Pour 1 cup of the braising liquid into a large non-stick pan over medium-high heat. Let it simmer for 15 seconds, then add all the beef and toss in the sauce.

Birria Consommé - Taste and check for salt, add more if needed, keep warm to use for dipping once tacos are done.

Make Crispy Cheesy Birria Tacos! Red tortillas - Heat 1 teaspoon Birria Oil in a non-stick pan. Put a tortilla in and 'wipe' around to make the underside red. Once the tortilla is soft, remove. Repeat for each tortilla.

Stuff - Spread cheese on half of each tortilla, top with beef, onion and coriander/cilantro. Crisp! - Fold over then pan-fry 3 Birria Tacos at a time over medium-high heat for 2 minutes on each side, until golden-red and crispy. Serve - Remove and serve while hot with the Birria Consommé for dunking!