• Add the chuck roast to the slow cooker.
• Cut the tops off of your ancho chili's, shake out the seeds and discard them. Then add the whole peppers to the slow cooker. You'll remove these later so it's easiest to leave them whole.
• Top with the onions (save some for serving later), garlic, paprika, oregano, cumin, salt, tomato sauce, lime juice, Worcestershire, lime juice, and beef broth.
• Stir the liquid together and set the slow cooker on low for 8 hours.
• After the 8 hours remove the meat and shred. You can use 2 forks to do this on a plate. Leave the liquid in the slow cooker. Do not add the meat back to the liquid.

Options for the liquid

• I prefer to leave the liquid as-is and just strain it into small cups to dip the tacos.
• OR you could also blend the liquid with the peppers and onions to create a little bit thicker of a sauce. You can use an immersion blender or carefully add it to a regular blender.

Assembling the birria tacos

• The first thing I like to do is chop some onions and cilantro and slice some limes.
• Heat a non-stick pan over medium heat.
• Take 1 corn tortilla at a time and gently dip it into the slow cooker liquid then immediately add it to the hot un-greased pan.
• Sprinkle the cheese over the entire tortilla then add meat to half of the tortilla.
• You can add toppings also at this point if you want them inside the taco. I also add an extra little sprinkle of salt.
• Cook until the cheese melts and the tortilla is browning then fold to close.
• Set the tacos aside and continue to cook all of the tacos. You can also add these to a tray in the oven on 200° to keep them warm if you are making a lot of tacos.
• Ladle the beef consommé into small dipping cups and serve with a squeeze of fresh lime juice, cilantro, and onions!