After tasting this, I’m never having Mexican any other way again!

1. Begin by seasoning the chuck roast with salt and pepper. Place the beef into your slow cooker.

2. Remove the stems and seeds from the dried chiles. In a small saucepan over medium heat, toast the chiles for about 2 minutes, then cover them with water and bring to a boil. Remove from the heat and let them soak for 30 minutes.

3. After the chiles have softened, drain the water and transfer the chiles to a blender, adding the garlic, onion, bay leaves, cumin, oregano, cinnamon, cloves, beef broth, and vinegar. Blend until smooth.

4. Pour the chile sauce over the beef in the slow cooker, making sure it’s well-coated. Cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.

5. Once the beef is cooked, shred it with two forks and skim any excess fat from the top of the sauce, if necessary.

6. To assemble the tacos, dip the corn tortillas in the birria sauce, then fry them lightly in a skillet with a bit of oil. Fill the tortillas with the shredded beef, add cheese, fold them over, and sear on both sides until crispy.

7. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.