• In a bowl combine the dry spices (chili powder, oregano, smoked paprika and salt), minced garlic cloves and chili pepper if using it, tomato sauce, olive oil (1 tablespoon), apple cider vinegar and the bay leaf. Marinate the meat for 2 hours or more.
• Roast the meat pieces in a non-stick pan on both sides until nicely crisped over medium heat.
• Pour in the broth and the rest of the marinade into the pan with the browned beef. Bring the mixture to a boil. Reduce the heat to low and simmer the food for 3 hours or until the beef is tender and shreds easily.
• Transfer the meat to a plate. If the meat has bones then remove the bones. Using two forks shred the beef.
• Set the broth aside to use to prepare the tacos and to be used as a dipping sauce.

To make the tacos:

• Place the some of the sauce in a bowl and dip the tortilla in the sauce. Place the dipped tortilla into a pan that has been greased with the remaining olive oil. Fry over medium heat for for 1 to 2 minutes.
• Turn the tortilla over and spread the grated cheese on the tortilla.
• Place the shredded beef on one side of the tortilla. Fold the tortilla in half and fry the taco 1 to 2 minutes on each side.
• Brush the birria tacos with the sauce and serve at once. Include finely sliced white onion and fresh cilantro on the side.