Creating Crock Pot Birria Tacos is straightforward if you follow these easy steps:

1. Prepare the Chilies: In a skillet, toast the dried guajillo and ancho chilies lightly for about 1-2 minutes over medium heat. Then soak them in hot water for about 15 minutes until softened.
2. Blend the Chilies: Drain the chilies and place them in a blender with garlic, cumin, oregano, paprika, salt, and pepper. Add a little beef broth to help blend. Blend until smooth.
3. Sear the Meat: In a skillet, heat vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned. This step adds depth of flavor.
4. Combine in Crock Pot: Transfer the seared meat to the Crock Pot. Pour the blended chili mixture over the meat. Add the diced onions, bay leaves, and the remaining beef broth.
5. Cook Slowly: Cover the Crock Pot and cook on low for 6-8 hours or on high for 4-5 hours, until the meat is tender and easily shredded.
6. Shred the Meat: Once cooked, remove the beef from the pot and shred it with two forks. Discard any excess fat and bay leaves.
7. Prepare the Consommé: Strain the remaining liquid in the Crock Pot if desired. Keep this flavorful broth warm for serving.
8. Warm the Tortillas: Lightly grill each corn tortilla on a skillet for a few seconds on each side until warm and pliable.
9. Fill the Tacos: Place a generous amount of shredded beef on each tortilla. Add crumbled queso fresco or shredded cheese if desired.
10. Serve with Toppings: Garnish with chopped cilantro, diced onions, and radishes. Serve with lime wedges and a bowl of warm consommé for dipping.

These steps will guide you to prepare an unforgettable taco experience that’s sure to impress!