Looking for a Cinco De Mayo or taco night recipe? These Sichuan chili crisp birria tacos are unlike any other we've tried (and tasty like no other, too). With some beef, seasonings, and a slow cooker or Instapot, you're just steps away from bliss inside a tortilla. Give it a try with this recipe from our team in partnership with Beef Checkoff: Drop 3 poblanos in a pot of boiling water. Remove from heat and let rest 15 minutes. Then, cut off the stems, halve, and remove seeds and pith. Place in a blender with 3 tablespoons Sichuan chili crisp, 7 oz chipotles in adobo, 3/4 c crushed tomatoes, 1/4 c rice vinegar, 4-6 garlic cloves, 1 sprig fresh or 1 tsp dried oregano, 1 teaspoon cumin, and 1/2 teaspoon paprika. Blend until smooth. Generously season 1 1/2 lb beef chuck and 1 1/2 lb bone-in short ribs with salt and pepper. Place meat in a bowl, toss with marinade, cover, and refrigerate at least 12 hours. When you're ready to cook, sauté 1/2 a chopped onion in a pan. Add that to your Instapot or slow cooker along with meats, marinade, 1 cinnamon stick, and 33 oz mushroom-chicken broth. For an Instapot, cook on high pressure for 45 minutes, letting steam release naturally. For a slow-cooker, cook on low setting for 6 hours. Transfer the meat to a cutting board and shred, removing bones and any fat chunks. Pour broth from the cooker into a large bowl. Heat a pan over medium heat. One at a time, dip both sides of 10-12 small flour tortillas quickly in the oily top layer of the broth. Place in pan, then top each with two long, shaved pieces Pepper Jack cheese and a sprinkling of grated Mexican cheese. Top one half the tortilla with meat. Fold tortillas and cook both sides until crisp, lowering heat if they brown too fast. Place on a platter and serve with small bowls of broth for dipping, along with extra chili crisp, chopped onion, and cilantro.