Brisket Birria Tacos (Ninja 15-in-1 & Blackstone Version)

For the Sauce & Brisket:

• 800 Grams Cooked brisket (Cut into large chunks)
• 3 Whole Dried guajillo chillies (Stems and seeds removed)
• 2 Whole Dried ancho chillies (Stems and seeds removed)
• 1 Whole Chipotle in adobo (Optional, for extra smoky heat)
• 1 Large Onion (Chopped)
• 4 Cloves Garlic (Peeled)
• 400 Grams Chopped tomatoes (1 tin)
• 1 Tsp Cumin seeds
• 1 Tsp Black pepper (Whole or ground)
• 1 Tsp Smoked paprika
• 1 Tsp Dried oregano
• 2 Tbsp Apple cider vinegar
• 500 Ml Beef stock
• 1 Tsp Salt (Adjust to taste)
• 2 Whole Bay leaves
• 1 Stick Cinnamon (Optional)
• 100 Ml Brisket tallow or juices (Leftover from brisket vacuum pack)

For the Tacos:

• 12 Whole Small corn tortillas (Old El Paso Street Market White Corn recommended)
• 400 Grams Grated mozzarella (Or low-moisture melty cheese)
• 4 Tbsp Reserved birria fat (Skimmed from consommé)
• 1 Whole White onion (Finely diced)
• 1 Bunch Fresh coriander (Chopped)
• 2 Whole Lime (Cut into wedges)

Optional Pickled Red Onions:

• 1 Whole Red onion (Thinly sliced)
• 120 Ml Apple cider vinegar
• 120 Ml Hot water
• 1 Tbsp Sugar
• 1 Tsp Salt
• 1 Whole Bay leaf (Optional)
• 5 Whole Peppercorns (Optional)
• 1 Pinch Chilli flakes (Optional)