Season and sear the meat

• Season the beef generously with salt and pepper on both sides.
• Sear the meat in a hot pan until browned on all sides.

Prepare the slow cooker broth

• Add the onion, garlic, bay leaves and water to the slow cooker.
• Dissolve the chicken bouillon in the last part of the water and stir it in.

Slow cook the meat

• Add the seared meat to the slow cooker.
• Cook on high until the meat is tender and shreddable.

Toast the chiles

• Warm water in a saucepan and add the guajillo chiles and chiles de árbol.
• Simmer until the chiles are softened.

Blend the sauce

• Add onion, garlic, the softened seeded chiles, salt, pepper, oregano and cumin to a blender.
• Add a cup of the cooking broth from the slow cooker and blend until smooth.

Simmer the birria

• Transfer the meat to a pot and strain the broth, discarding the onion and garlic.
• Pour the broth into the pot, add the blended sauce and stir.
• Cover and simmer until the flavors meld.

Assemble the tacos

• Dip each tortilla in the birria fat on the surface of the consommé.
• Fill with shredded meat and cheese to your liking.
• Fold and fry the tacos in a hot pan until crisp on both sides.