Start by heating a tablespoon of avocado oil in a skillet over medium-high heat. Season the boneless chuck roast generously with coarse ground salt and fresh ground pepper, then sear each side for about 5-6 minutes, until a rich golden-brown crust forms.

Once the meat is seared, transfer it to your Crockpot. Add in the dried guajillo chiles, chipotle chilis, red onion, garlic, beef stock, tomato paste, fire roasted diced tomatoes, apple cider vinegar, ground cumin, dried oregano, cinnamon stick, bay leaves, smoked paprika, fresh grated ginger, and ground coriander. Stir gently to ensure everything is well combined.

Cover the Crockpot and set it to low heat, cooking for 8 hours.

After cooking, carefully remove the beef from the Crockpot and place it on a large baking sheet. Using two forks, gently shred the beef into bite-sized pieces.

Discard the bay leaves and the cinnamon stick from the Crockpot. Using an immersion blender, blend the remaining cooking liquid until smooth.

Return 1.5 to 2 cups of the blended consommé back to the shredded beef, tossing gently to coat.

To assemble your tacos, dip each corn or flour tortilla into the warm consommé, allowing it to soak briefly for added flavor. Place a generous portion of the beef mixture in the center, topping with shredded cheese.

Serve your irresistible Birria Crockpot tacos with a side of the warm consommé for dipping. Garnish with lime wedges, fresh cilantro, diced onion, and any other toppings you prefer.