Birria is a stew made from various meats and dried chili peppers, herbs and broth.  This one is made with beef, the traditional meat is goat.
Soak dried chilis in hot broth for 15 minutes, add oregano, cumin, ground coriander, and garlic powder and puree the mixture in a blender. Brown beef chunks in a little oil, then remove to a dish, add chopped onions to the pot to sweat down, then deglaze the pot with a couple of tablespoons of vinegar. Add the beef back, pour the pureed sauce over the top, and add broth to just cover the meat. Cook covered in a 350° for 2-3 hours until the beef is very tender.Dip corn tortillas in the broth and lay them out in a hot skillet.  Add cheese to a tortilla and cover with another for a double thickness with the cheese in between.  Add some of the beef and some diced onion and fold the tortillas over.  I had mine with some cotija cheese, more onion, sliced fresh peppers, and a drizzle of hot sauce.