Birria Tacos

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1. 1
   Gather and prep all ingredients.
2. 2
   Pat dry the chuck roast and season all over with salt and pepper.
3. 3
   Add the beef, chopped onion, minced garlic, beef broth, tomato paste, diced chipotle pepper, spices, and bay leaves to a slow cooker (mine is 6-quarts). Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fall-apart tender.***
4. 4
   Remove bay leaves and shred the meat directly in the slow cooker.
5. 5
   Ladle some broth (consomé) into a bowl. Lightly dip both sides of a tortilla into it.****
6. 6
   Heat a non-stick skillet over medium. Place the dipped tortilla in the skillet and sprinkle with cheese on half, top with shredded birria, and fold into a taco.
7. 7
   Cook 2–3 min per side until crispy and golden. Repeat with the remaining tacos.
8. 8
   Serve your birria tacos hot with small bowls of consomé for dipping. Garnish with diced onion, cilantro, and lime wedges.