Wash and dry the meat with lemon and vinegar. Marinate the meat using epis seasoning and set in the fridge for 2-24 hours.
In a large pot, brown the beef on both sides. Next, add in your onion, garlic cloves, bell pepper with cloves (Trick you can stick in cloves inside the pepper), chicken boullion, cinnamon stick, peppercorns, bay leaves, tomatoes , salt and vinegar . Cover with water or chicken stock. Bring to a boil then cover and simmer on medium heat until meat is tender, about 2 hours. Skim off the top while boiling and throughout.
Remove all the seeds from inside the Chile pods. In a small pot add water until just covered, bring to a boil then simmer for about 10-15 minutes until the Chile pods are soft and tender. Strain the chilies reserving 1 cup of the boiling liquid and blend until a smooth consistency.
Once the beef is tender discard the onion and garlic cloves then strain the beef and SAVE THE LIQUID (any left overs you can blend and add it back into the sauce). I do this so I can shred the beef easier. Then add the beef back to the water and pour in your blended pepper mixture and mix well and continue to cook for another hour.
Now that the Birria de res is done we can start building tacos! Preheat flattop or skillet to medium-high heat. Dip tortillas into the left-over liquid, place onto the skillet, and top with cheese mixture. Let the cheese melt a little then top it off with the beef from the beef, cilantro, and white or red onions. Fold in half and continue to cook each side until crispy.