Sear the meat

• Pat the oxtails and braising steak dry, then season with salt and pepper.
• Heat the vegetable oil in a large pot over medium-high heat.
• Sear the meat in batches for 2 minutes per side until browned, then set aside.

Build the base

• Add the onion and garlic to the pot and sauté until fragrant.
• Stir in the tomato paste and tomatoes and cook for 3 to 4 minutes.

Make the bouquet garni

• Place the bay leaves, peppercorns, coriander seeds, cinnamon stick and oregano in a cheesecloth sachet and tie shut.

Simmer the birria

• Add the beef stock to the pot and bring to a boil.
• Add the bouquet garni, the meat and any juices, then the ancho, guajillo and chile de árbol peppers.
• Cover and simmer until the meat is tender.

Blend the chili sauce

• Remove the bouquet garni.
• Blend the softened peppers with some of the cooking liquid until smooth, then return the mixture to the broth.
• Season with salt and a pinch of sugar.

Shred the meat

• Shred the meat, mix with a bit of broth and season if needed.

Assemble the tacos

• Dip the tortillas in the broth and cook in a hot pan.
• Add meat and cheese to one side of each tortilla, fold, and cook until crispy on both sides.

Make the dipping broth

• In a bowl, add the broth, chopped coriander, diced onion and lime juice for dipping.