Simmer chopped chillies 10 min. Strain, blitz Adobo paste. Brown beef, cook off adobo paste, slow-cook beef 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 x2 with ½ teaspoon oil each. 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 (skin stays intact but softens). Reserve ½ cup of chilli-simmering water. Drain chilli in a sieve, lightly press out residual liquid.

Shredded beef: 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. You can also do this in a small food processor, NutriBullet or blender.

Sear beef – Heat the oil in a large heavy based pot over high heat. Add half the beef and sear each side aggressively until it's dark golden brown (about 1 – 1 ½ minutes each side). Remove to a bowl and repeat with remaining beef.

Cook off Adobo – Add the paste to same pan and stir for 2 minutes in oil (lower heat if spitting aggressively).

Slow cook 2 ½ hours – Add all Birria braising ingredients, stir, then add the beef. Bring to a boil then lower heat until it's simmering very gently (small gentle bubbles every now and then). Cover with a lid and cook for 2 ½ hours, or until beef shreds easily (short ribs take 3 – 3.5 hrs).

Shred – Remove the beef to a clean pan and shred well. Add the ½ teaspoon of salt and toss meat to distribute.

Birria oil – Skim off as much of the red oil floating on braising liquid surface as possible (ideally 6 tbsp+) and place in a separate bowl (this is the "Birria Oil").

Soak beef – Pour 1 cup of the braising liquid ("Birria Consommé") 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 until it's all absorbed by the beef.

Birria Consommé – Taste and check for salt, add more if needed. It should be on the slightly salty side but not too salty to drink a small cup like soup. Keep warm to use for dipping once tacos are done.

MAKE CRISPY CHEESY BIRRIA TACOS! – Red tortillas – Heat 1 teaspoon Birria Oil in the same non-stick pan over medium-low heat. Put a tortilla in and wipe around to make the underside red. Once the tortilla is soft – about 10 seconds – remove to a work surface red side down. Repeat twice more, heating ½ teaspoon Birria Oil for each tortilla.

Stuff – Spread cheese on half of each tortilla, top with beef, then onion and coriander/cilantro.

Crisp! – Fold over then pan-fry 3 Birria Tacos at a time (in the same pan) 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!