Pepper Mixture

1. Using kitchen scissors, cut open the dried peppers and remove seeds. Chop coarselywith a knife. Add chopped peppers to a spice grinder or food processor to grind.

Birria de Res

1. In a 6-quart slow cooker, add chuck roast, 8 cups hot water, onion, garlic, 1/2 cup ground pepper mixture, salt, pepper, oregano, chicken bullion and bay leaves.
2. Stir gently, and set slow cooker to HIGH for 5 to 6 hours or on LOW for 6 to 8 hours.
3. When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.
4. Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the broth.
5. In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla into the cooked beef broth quickly, and place in pan.
6. Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese, if desired.
7. Fold over tortilla and fry for about 30 seconds on each side.
8. While taco is cooking, add a teaspoon or two of beef broth. When taco is a bit crisp on each side, remove tacos to a plate.
9. Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.