Making Birria Tacos can be a straightforward yet rewarding process. Follow these easy steps:

1. Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles. Place them in a dry skillet over medium heat for a few minutes until fragrant.
2. Create the Marinade: In a blender, combine toasted chiles, cumin, oregano, black pepper, salt, minced garlic, chopped onion, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.
3. Marinate the Meat: Rub this marinade all over the beef chuck roast. Let it marinate for at least 30 minutes; for best results, refrigerate overnight.
4. Slow Cook the Meat: In a slow cooker, place the marinated meat and add the remaining beef broth. Cook on low for 3-4 hours until the meat is incredibly tender.
5. Shred the Meat: Once cooked, carefully remove the meat and shred it using two forks. Set aside.
6. Make Consommé: Strain the cooking liquid (broth) into a bowl to remove any solids. This flavorful liquid, known as consommé, will be used for dipping the tacos.
7. Prepare the Tortillas: In a skillet over medium heat, lightly toast corn tortillas until warm and pliable.
8. Assemble the Tacos: Place a generous amount of shredded meat onto each tortilla. Top with chopped onion and cilantro, if desired.
9. Serve with Consommé: Present the tacos with a small bowl of the strained cooking liquid for dipping, enhancing the experience.

These straightforward steps will help you create an incredible batch of Birria Tacos that will impress everyone!