Slow Cooker Birria Tacos with Cilantro Rice

Cut the 4 lbs beef chuck roast into 2-inch chunks. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Peel and quarter 1 large yellow onion. Peel 4 garlic cloves.

Remove stems and seeds from 3 dried guajillo chiles.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear the beef chunks until browned on all sides, about 2-3 minutes per side.

Transfer the seared beef to a slow cooker.

Add the quartered onion, whole garlic cloves, guajillo chiles, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and 2 bay leaves to the slow cooker.

Add enough water to just cover the meat (approximately 4-5 cups).

Cover and cook on low for 8 hours, until the meat is very tender and easily shreds with a fork.

About 30 minutes before serving, prepare the cilantro rice. Rinse 2 cups white rice under cold water until water runs clear.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and stir for 1-2 minutes until lightly toasted.

Add 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed.

While rice is cooking, finely chop 1/2 cup fresh cilantro.

When rice is done, fluff with a fork and stir in the chopped cilantro.

Remove the beef from the slow cooker and shred using two forks, discarding any large fat pieces.

Strain the cooking liquid, reserving 2 cups for serving and storing.

Cut 2 limes into wedges for serving.

To serve, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.

Fill each tortilla with shredded beef, and serve with cilantro rice and lime wedges on the side.

Drizzle some of the reserved cooking liquid over the meat in the tacos for extra flavor.