Step 1

Heat a large skillet over medium heat and spray with cooking spray. Brown the beef on all sides in two batches. Transfer the beef to the slow cooker.

Step 2

In a blender, or food processor, blend 1 cup onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle in adobo, crushed tomato, beef broth, white vinegar and salt. Pour over beef.  Add bay leaves and cook on low heat for 8 hours.

Step 3

Shred beef strain the broth. Return beef to slow cooker with ½ cup broth and keep warm. Save remaining broth for dipping tortillas and serving.

Step 4

Quickly dip tortilla in the consommé (broth) and add to a hot skillet or griddle.

Step 5

Add 3 tablespoons of shredded beef and 2 tablespoons shredded cheese to the tortilla with some onion and cilantro. Fold and cook like a quesadilla until browned on each side.

Step 6

Serve birria tacos with raw chopped onion and cilantro, plus remaining consommé in a small bowl, for dipping.