Mouthwatering Birria Tacos with Gooey Cheese - cookrisp

Ingredients

• 7–8 cups steaming water
• 4 lbs chuck roast, chopped into 4 big pieces
• 2 lbs bone-in short ribs or bone-in back ribs
• 1 big white onion, outer skins taken off, cut through middle
• 1 whole garlic bulb, top cut off (skin on)
• 1 carrot, broken into 4 chunks
• 5 dried bay leaves
• 8 guajillo chiles, tops and seeds taken out
• 3 tbsp chicken bouillon
• 1–2 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt
• 14–16 corn tortillas (white)
• 2 cups quesadilla cheese (or any cheese that melts well)