Step 1

To make ground up pepper mixture:

Step 2

Using kitchen scissors, cut open the dried peppers and remove seeds. Chop them up a bit with a knife. Add chopped peppers to a spice grinder, or food processor to grind.

Step 4

In a 6 quart slow cooker, add 8 cups of hot water, chuck roast, onion, garlic, 1/2 cup of ground up pepper mixture, bay leaves, salt, pepper, oregano, and chicken bullion.

Step 5

Give it all a gentle stir, and set slow cooker to high 5-6 hours or on low for 6-8 hours.

Step 6

When beef is tender, remove from slow cooker using tongs or slotted spoon, and place in a large bowl.

Step 7

Shred beef with two forks, and add a ladle of broth to moisten shredded beef a bit. Set aside. Remove the onion and garlic, leaving only the delicious broth.

Step 8

In a large pan, place a tablespoon of oil, and set to medium heat. Using tongs, dip a corn tortilla in the cooked beef broth quickly, and place in pan.

Step 9

Top tortilla with shredded beef and about a tablespoon of shredded mozzarella cheese.

Step 10

Fold over tortilla and fry for about 30 seconds on each side.

Step 11

While taco is cooking, add a teaspoon or two of broth.

Step 12

When taco is a bit crisp on each side, remove tacos to a plate.

Step 13

Serve Birria Tacos with a small bowl of broth for dipping. Add toppings to broth and enjoy.

Step 15

Toppings:

Step 16

1/2 cup of chopped onion

Step 17

1/8 cup chopped fresh cilantro

Step 18

Limes cut into wedges