Season the beef shanks with all purpose seasoning

Set up your smoker to 275–300°F

Smoke the shanks until they reach 170°F internal temperature

Add the shanks to a pot or deep pan with tomatoes, onions, garlic, oregano, salt, cinnamon and beef stock

Cover and place back on the smoker until they reach 205°F and are probe tender

Remove from the smoker, take out the meat and shred it

Strain the braising liquid to make the consommé

Heat a cast iron pan or griddle and add a little oil

Dip tortillas in the consommé, making sure to coat them with the fat

Place tortillas on the pan and add the birria and cheese

Once the cheese starts to melt, fold the tacos and fry both sides

Serve with onions, cilantro and a cup of consommé