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Make the birria marinade by crushing garlic in a pestle and mortar, then adding ginger paste, cooking onions and tomatoes, toasting and blending the chilies, and mixing in the spices and vinegar.
Cut the short ribs into strips and add them to the marinade in a large pot. Bring to a boil, then cover and cook for 3 hours until tender.
Separate the meat from the broth, shredding the meat and straining the broth.
Make the green salsa by charring tomatillos, garlic, and serrano pepper, then blending with avocado, cilantro, salt and pepper.
Make the red salsa by charring tomatillos, garlic, and arbol chilies, then blending with onion, cilantro, salt and pepper.
Warm up the shredded meat and assemble the tacos by dipping the tortillas in the reserved fat from the broth, adding the meat, cheese, onions, and cilantro.
Serve the tacos with the green and red salsas, and the consomé for dipping.