Sure, here's a recipe for birria tacos:

 Ingredients:

For the Birria:

• 3 lb beef chuck roast, trimmed and cut into large pieces
• 1 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 3 cups beef broth
• Salt and black pepper, to taste

For the Tacos:

• 12-16 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Season the beef with salt and black pepper.
3. Heat the vegetable oil in a large oven-safe Dutch oven or deep skillet over medium-high heat. Brown the beef on all sides in batches, about 3-4 minutes per side, and transfer to a plate.
4. Reduce the heat to medium, add the garlic to the Dutch oven or skillet and cook for 30 seconds until fragrant.
5. Add the tomato paste, chili powder, cumin, oregano, and cinnamon to the Dutch oven or skillet, and stir to combine.
6. Add the beef broth and stir to combine.
7. Return the beef to the Dutch oven or skillet and bring to a simmer.
8. Cover the Dutch oven or skillet and transfer to the preheated oven. Bake for 3-4 hours, until the beef is tender and falls apart easily.
9. Remove the Dutch oven or skillet from the oven and let the beef cool for 15-20 minutes.
10. Shred the beef with two forks and set aside. Skim off any excess fat from the cooking liquid.
11. Heat a large skillet or griddle over medium-high heat. Add a few tortillas at a time and cook for about 30 seconds per side, until they are slightly browned and pliable.
12. To assemble the tacos, place a small amount of shredded beef on each tortilla and top with shredded Monterey Jack cheese and chopped cilantro. Serve with lime wedges.

Enjoy your delicious birria tacos!