Follow these detailed steps to making the mouthwatering Crock Pot Birria Tacos:

1. Prepare the Peppers: In a dry skillet, toast the dried guajillo and ancho peppers over medium heat for 2-3 minutes until aromatic. Be careful not to burn them.

2. Soak the Peppers: Add the toasted peppers to a bowl of hot water and let them soak for about 15 minutes until softened.

3. Make the Marinade: In a blender, combine the soaked peppers with the quartered onion, minced garlic, beef broth, apple cider vinegar, cumin, oregano, black pepper, and salt. Blend until smooth.

4. Prep the Beef: Cut the beef chuck roast into large chunks, and season them with salt and pepper.

5. Combine in Crock Pot: Place the beef in the crock pot and pour the marinade over the meat. Add bay leaves for enhanced flavor.

6. Cook the Meat: Cover the crock pot and cook on low for 8 hours or on high for 4 hours until the meat is tender and easily pulls apart.

7. Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks.

8. Prepare the Consommé: Strain the cooking liquid to separate the solids. This broth will be served alongside the tacos for dipping.

9. Sear the Tortillas: In a hot skillet, lightly toast corn tortillas until they are warm and pliable. Optionally, you can add cheese to the tortillas to make them cheesy quesabirria tacos.

10. Assemble the Tacos: Fill each tortilla with a generous amount of shredded birria meat and top with chopped cilantro and onions.

11. Serve: Serve the tacos with a side of the warm consommé for dipping.

These steps will help you create the most incredible Crock Pot Birria Tacos that are sure to impress your taste buds and your guests.