Creating the Mexican Birria Crockpot Recipe can be enjoyable and straightforward if you follow these simple steps:

1. Prepare the Chiles: In a dry pan, lightly toast the guajillo and ancho chiles for 2-3 minutes until fragrant. Be careful not to burn them.

2. Soak the Chiles: Transfer the toasted chiles to a bowl, and cover them with hot water. Let them soak for about 15 minutes until softened.

3. Blend the Marinade: In a blender, combine the softened chiles, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, smoked paprika, salt, and pepper. Add a bit of the soaking liquid and blend until smooth.

4. Prepare the Meat: Season the chunks of beef chuck roast with salt and pepper.

5. Combine in Crockpot: Place the seasoned meat in the crockpot. Pour the blended marinade over the meat, ensuring it is evenly covered.

6. Add Broth: Pour the beef broth over the meat and marinade mixture. Stir gently to combine.

7. Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and shreds easily with a fork.

8. Shred the Meat: Once cooked, use two forks to shred the meat directly in the crockpot, mixing it into the sauce.

9. Taste and Adjust: Taste the birria and adjust the seasoning if necessary, adding more salt or spices as needed.

10. Serve Immediately: Serve the birria hot in bowls with a generous amount of sauce.