Creating Crock Pot Birria Tacos is simple when you follow these easy steps:

1. Prepare the Peppers: Remove stems and seeds from guajillo and ancho peppers. Toast them in a hot skillet for about 1-2 minutes until fragrant.
2. Make the Marinade: In a blender, combine toasted peppers, minced garlic, onion, cumin, oregano, smoked paprika, cinnamon, black pepper, and salt. Add 1 cup of beef broth and blend until smooth.
3. Sear the Meat: Season the beef chuck roast and short ribs with salt and pepper. In a large skillet, sear the meat on all sides until browned.
4. Combine Ingredients: In the crock pot, place the seared meat. Pour the pepper marinade over the meat. Add the remaining beef broth and bay leaf.
5. Cook: Cover and set the slow cooker to low for 8 hours or high for 4 hours. Cook until the meat is fork-tender.
6. Shred the Meat: Once cooked, remove the meat from the crock pot and shred it using two forks. Discard any bones and excess fat.
7. Strain the Consomé: Strain the remaining liquid (consomé) into a bowl, discarding solids. This will be used for dipping.
8. Warm Tortillas: Heat corn tortillas on a skillet until warm and pliable.
9. Assemble Tacos: Fill each tortilla with shredded beef and top with chopped cilantro and diced onions.
10. Serve with Consomé: Serve the tacos alongside the warm consomé for dipping.

These steps will guide you through making the most incredible Crock Pot Birria Tacos, ensuring you achieve maximum flavor with minimum fuss.