Here is my recipe cobber:

INGREDIENTS:
Beef, Lamb or Goat
1.5 kg chuck beef, brisket, lamb shoulder or goat
1 1/2 Tbsp Salt
1Tbsp Pepper
1Tsp Ground Cumin

For the Sauce/Broth
4x Dried Ancho Chiles (can substitute chillies for 2 tbsp dried crushed jalapeño etc)
4x Dried Guajillo Chiles
1x Chipotle Pepper
8x Peppercorns
2x cloves
1x Tsp dried thyme
1x Tsp Marjoram (can omit if you can’t find it) **Coles has it
1x Tsp Dried Oregano
2x Bay Leaves
1/2 Tsp Ground Cumin
1/2 Tsp Ground Ginger
1 Cinnamon Stick
8 Cloves Garlic
1 Large Onion diced
1 1/2 Tbsp Salt
4x Red Tomatoes diced
1/4cup Apple cider vinegar
2 cups Water
1 cup beef stock

For Assembly
tortillas (corn taste better)
Mexican Oaxaca cheese, Costco Mexican cheese blend or grated mozzarella
Diced red onion
Chopped Corriander

METHOD:
1. If smoking the beef (can just use a slow cooker or pressure cooker) start your smoker early
2. Season the beef with salt, pepper, and cumin
3. Then place on your smoker at 250F/121C with some cherry wood and smoke until the red colour forms (usually 4-6 hours)
4. Cut open the dried chillies with scissors and remove the seeds or use the substitute
5. Fry the dried chillies with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
6. Add the chillies from the previous step to a small pot with 2x cups of boiling water for approx 5 minutes, or until the water has taken on a dark colour.
7. In the same frying pan where you fried the chilies, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned and slightly translucent. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, whilst stirring continuously.
8. Add the chillies (including the water, which should be a nice red colour), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar, beef stock and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
9. Once the meat has a nice dark colour on it and you can push a skewer through with only slight resistance you can move to the next step. Approx 170F/77C internal temp
10. Now you have two options here. 1) If you have time, allow the beef to cool once it comes off the smoker, then pour sauce over the top and marinate overnight, then continue with next step 2) pull beef/lamb from smoker and add to slow cooker or a camp oven with the sauce/consommé from previous step. You want something that can hold the consommé and meat.
11. Place the meat/sauce mix back in your smoker, camp oven etc at low heat.
12. Once the beef/lamb/goat is tender as warm apple pie (approx 206F/97C), you want to start on the tortillas. (I have a recipe if you want a crack)
13. If you buy store bought, get the corn tortillas (but they can tear easier than flour)
14. In a pan/skillet bring to medium heat, then dip the tortilla in the sauce and place in the pan
15. Assemble you beef on one side of the tortilla, and grated cheese
16. Then fold over the other side
17. When the cooking side gets a nice crust, flip it over
18. To eat the Birria, I like to dip it in the consommé you have leftover for that flavour punch!, then sprinkle red onion and coriander over the top
19. If it’s a little spicy just add some sour cream or salsa verde to equalise the temperature.

**don’t forget to skim the oil out of the consommé once you have fried if your tacos. I bloody forgot!