Crockpot Birria Tacos

Steps

1. Remove stems and seeds from dried chili peppers.
2. Soak chilies in hot water for 15-20 minutes to rehydrate.
3. In a blender, combine rehydrated chilies, 3/4 chopped onion, smashed garlic cloves, about 1 cup beef broth, salt, and black pepper.
4. Blend until smooth puree.
5. Preheat crockpot on high.
6. Place chuck roast in the crockpot.
7. Pour chili puree over the meat until completely covered.
8. Add bay leaves and 1 cup beef broth.
9. Cook on high for 5 hours until meat shreds easily.
10. Shred the meat using two forks.
11. Add more beef broth if the consomme is too thick.
12. Heat a pan with a little cooking oil on medium-high.
13. Dip corn tortillas into the consomme briefly to coat.
14. Place tortilla on hot pan, add shredded meat in center, fold.
15. Cook on both sides until slightly crispy but still pliable, about 2-3 minutes per side.
16. Optionally top with shredded mozzarella cheese.