Step-by-Step Instructions

• Toast the Dried Chiles: In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for about 1–2 minutes, or until they become fragrant and slightly darker in color.
• Soak the Chiles: Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for approximately 15 minutes, or until they are soft and pliable.
• Blend the Marinade: In a blender, combine the softened chiles, minced garlic, chopped onion, ground cumin, oregano, cinnamon, cloves, apple cider vinegar, and a pinch of salt. Blend until smooth.
• Prepare the Beef: In your slow cooker, add the beef chuck roast chunks, then pour the marinade over the beef, ensuring all pieces are well-coated.
• Add Broth and Water: Pour 2 cups of beef broth and 1 cup of water into the slow cooker over the beef and marinade. Stir gently.
• Slow Cook the Birria: Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours.
• Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it into bite-sized pieces. Return to the sauce.
• Warm the Tortillas: Preheat a skillet and lightly oil it. Warm the corn tortillas for about 20 seconds on each side.
• Assemble the Tacos: Place shredded birria on each warm tortilla, garnished with cilantro and diced onion.
• Serve with Lime Wedges: Serve tacos alongside lime wedges for added zest.