Step 1: Prep the Chili Sauce
Toast the dried chiles in a dry skillet over medium heat for 1–2 minutes. Add to a saucepan with tomatoes, garlic, and onion. Cover with water and simmer for 10 minutes until soft.

Step 2: Blend the Sauce
Transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add oregano, cumin, paprika, cinnamon, vinegar, and 1 cup of beef broth. Blend until smooth.

Step 3: Add to Slow Cooker
Place beef in the crockpot. Pour the blended sauce over the beef. Add remaining beef broth and bay leaves. Stir gently to coat.

Step 4: Slow Cook the Birria
Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fall-apart tender.

Step 5: Shred the Beef
Remove the beef and shred with two forks. Return it to the pot to soak in the flavorful broth.

Step 6: Make the Tacos
Heat a skillet over medium heat. Dip tortillas into the top layer of the broth (oil + flavor!), then lay them in the hot skillet. Add cheese and birria beef, then fold and cook until crispy.

Step 7: Serve with Consommé
Ladle broth into small bowls for dipping. Serve tacos hot with lime, onion, and cilantro.