1️⃣ Place the chiles in a saucepan with 3 cups of water and bring to a full boil on the stove top. Remove the saucepan from the heat and allow the chiles to sit and rehydrate. 💧

2️⃣ Transfer the black peppercorns, coriander seed, bay leaves, and cinnamon stick to a small skillet and toast over medium-high heat for a couple of minutes. Transfer these spices to a cheesecloth and wrap in kitchen twine to create a removable spice packet. 🔥

3️⃣ Cut the beef chuck roast into large chunks and sprinkle all sides with sea salt. 🧂

4️⃣ Heat the avocado oil in a large cast iron skillet over high heat until sizzling hot. Sear the chunks of beef on two sides for 3 to 4 minutes, or until a deep golden-brown crust forms. Transfer the chunks of beef to your slow cooker. 🍳

5️⃣ Use the same skillet to sauté the onion over medium-high heat, stirring frequently, until softened. Add the garlic, tomato paste, ground cumin, and oregano, and continue cooking for another 3 minutes or until very fragrant. Transfer this mixture to the crock pot with the seared beef. 🧅🧄

6️⃣ Remove any stems from the chiles and transfer the rehydrated chiles with the soaking water into the slow cooker. Add the beef stock, apple cider vinegar, and the spice sachet. Stir to ensure the beef is covered in liquid as much as possible. Secure the lid on your slow cooker and cook on low heat for 8 to 10 hours. 🍲

7️⃣ Once the cooking is finished, remove the meat from the crock pot and transfer it to a cutting board. Use two forks to shred the meat to your desired consistency, then transfer it to a large bowl. 🍖

8️⃣ Transfer the chiles to a blender along with 2 cups of the liquid from the crock pot. Blend until completely smooth. Pour this mixture back into the crock pot. This liquid will serve for dipping the corn tortillas prior to frying, for pouring on the tacos during frying, and for serving as a dipping sauce. 🥣

9️⃣ Heat a large cast iron skillet with a generous amount of avocado oil or canola oil over high heat. Dip corn tortillas in the birria sauce, then transfer them to the hot cast iron skillet. Immediately sprinkle the whole surface of the corn tortilla with desired amount of cheese. Place the shredded meat on one side of the tortilla, then once the cheese is melted, fold the meat side of the tortilla over, creating a taco. 🌮

🔟 Drizzle spoonfuls of sauce over the taco, then flip and repeat for the other side. Continue cooking and flipping until the taco reaches your desired level of crisp. 🌮🔥

1️⃣1️⃣ Serve birria tacos with pickled red onions, fresh cilantro, and a bowl or ramekin of the flavorful consommé for dipping the tacos. 🌮🌿