Slow Cooker Birria-Style Beef Tacos

Beef and chile broth

• 2½ lb boneless beef chuck roast, trimmed of hard fat, cut into 4 big chunks1135 g boneless beef chuck roast, trimmed of hard fat, cut into 4 big chunks
• 2 oz dried guajillo and ancho chiles, about 6, stemmed and seeded57 g dried guajillo and ancho chiles, about 6, stemmed and seeded
• 2 cups low-sodium beef broth475 ml low-sodium beef broth
• 1 medium white or yellow onion, quartered1 medium white or yellow onion, quartered
• 6 cloves garlic, peeled6 cloves garlic, peeled
• 2 pieces Roma tomatoes, halved2 pieces Roma tomatoes, halved
• 1 piece chipotle pepper in adobo1 piece chipotle pepper in adobo
• 2 tbsp apple cider vinegar30 ml apple cider vinegar
• 2 tsp ground cumin2 tsp ground cumin
• 2 tsp dried oregano, Mexican oregano if you have it2 tsp dried oregano, Mexican oregano if you have it
• ½ tsp ground cinnamon½ tsp ground cinnamon
• ¼ tsp ground cloves¼ tsp ground cloves
• 2 tsp kosher salt, plus more to taste2 tsp kosher salt, plus more to taste
• 1 tsp black pepper1 tsp black pepper
• 2 leaf bay leaves2 leaf bay leaves

Tacos

• 18 tortillas corn tortillas (6-inch)18 tortillas corn tortillas (6-inch)
• 1 cup shredded part-skim mozzarella or Oaxaca cheese115 g shredded part-skim mozzarella or Oaxaca cheese

To serve

• ½ cup white onion, finely diced80 g white onion, finely diced
• ½ cup fresh cilantro, chopped8 g fresh cilantro, chopped
• 2 pieces limes, cut into wedges2 pieces limes, cut into wedges