• Season the meat with salt and pepper on both sides and set it aside. Remove the stems and seeds from all the dried chiles otherwise, it will be way too spicy!
• Toast the chiles in a dry fry pan until they become puffed a bit and fragrant, about 3 minutes. Flip them every 15 seconds and keep an eye on them so they don't burn!
• Once toasted, place the chilis in a medium sized saucepan and add water until it just fully covers them.  Turn the stovetop to medium-high heat and bring to a simmer.  Continue to simmer for 15 minutes.
• Remove from the heat and strain out the solids.  Place the solids into a blender and add 1 cup of beef broth, the tomatoes, onions, and garlic, cumin, oregano, and ground cloves.  Blend on high until you get a smooth sauce.  Place the sauce into a slow cooker.
• Add the seasoned beef to a hot skillet with oil and cook for 4-5 minutes on each side.
• Into the slow cooker add in the rest of the beef broth, cinnamon stick, bay leaves, salt, and pepper.  Stir to combine.
• Add in the beef. Turn on the slow cooker to low for 7-8 hours, or high for 3-4 hours.
• After cooking remove the meat from the slow cooker and shred with two forks and place in a large bowl.  Add some of the consume from the slow cooker into the bowl to keep the meat moist. Check for seasoning and add more salt, if needed. Taste the broth in the slow cooker and add more salt if necessary.

How to assemble the tacos

• Heat 1-2 tablespoons of oil in a nonstick skillet. Dip one corn tortilla into the consume in the crockpot so that it is fully covered in consume (the oil on the top helps to crisp the tortilla when cooking).  Immediately place into the frypan (I prefer to use a nonstick skillet) on medium/high heat for about 1 minute. Sprinkle on the shredded Oaxacan cheese all over the tortilla. You can add however much you like depending on how cheesy you want it. Add on the shredded birria beef to one half of the tortilla shell, you can use as much or as little beef as you like, but I use about 3-4 tablespoons.  Spoon a little consume over the beef.
• Once the cheese starts to melt, fold the empty side of the tortilla over the meat to form a half-moon shape. Continue cooking for about a minute, until the bottom is crisp and golden with dark spots. If you don't cook it long enough, (it will become soggy so make sure to cook it until it's crispy) Then flip and cook the other side for another minute, or until it's crispy to your liking.
• Remove from the heat and serve with condiments of your choice like diced white onion, cilantro, hot sauce, and a small bowl of consume for dipping. Enjoy!