Slow Cooked Beef Birria Tacos

Instructions

1. Step 1: In a skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until fragrant. Be careful not to burn them.
2. Step 2: In a blender, combine the toasted chiles, onion, garlic, cumin, oregano, cinnamon, and a cup of beef broth. Blend until smooth.
3. Step 3: Season the beef chunks with salt and pepper, then place them in the slow cooker.
4. Step 4: Pour the blended sauce over the beef, then add the remaining beef broth and bay leaves.
5. Step 5: Cover and cook on low for 8-10 hours or until the beef is tender and easily shredded.
6. Step 6: Once cooked, remove the beef from the slow cooker and shred it using two forks.
7. Step 7: Strain the liquid from the slow cooker into a bowl, discarding the bay leaves and any solids.
8. Step 8: In a skillet over medium heat, lightly toast the corn tortillas on both sides until warm.
9. Step 9: To assemble the tacos, place some shredded beef on a tortilla, and dip the tortilla in the reserved broth for added flavor if desired.
10. Step 10: Top with chopped cilantro and diced onion.
11. Step 11: Serve with lime wedges and the reserved broth on the side for dipping.