Mexican Birria Beef street tacos with cheese shells

Season the beef chuck roast with salt, cumin, oregano, and garlic powder. Place it in a slow cooker or heavy pot along with the beef broth, chipotle peppers in adobo, and apple cider vinegar. Cook on low for 6 to 8 hours (or pressure cook for 50 minutes) until the meat is completely tender and falling apart.

Remove the beef from the pot and shred it using two forks. Strain the remaining liquid in the pot to use as a dipping consome, keeping it hot.

Heat a non-stick skillet over medium-high heat. Divide the shredded Monterey Jack cheese into four equal circular mounds on the skillet. Cook until the cheese melts, bubbles, and starts to turn golden-brown and crispy on the edges.

Carefully peel the cheese rounds off the skillet using a thin spatula. Drape them over a rolling pin or thick handle to shape into taco shells as they cool and harden.

Stuff each crispy cheese shell generously with the hot shredded beef. Spoon a tiny bit of the warm consome directly over the meat and garnish with chopped fresh cilantro. Serve hot with a small bowl of the remaining warm consome on the side for dipping.