Slow Cooker Birria Tacos with Cilantro Lime Rice

Cut beef chuck roast into 2-inch chunks and season with 1/2 teaspoon salt.

Peel and dice the yellow onion. Peel and mince the 3 garlic cloves.

Remove stems and seeds from dried guajillo chilies.

Place beef chunks in slow cooker. Add diced onion, minced garlic, guajillo chilies, 1 tablespoon ground cumin, 1 teaspoon dried oregano, bay leaf, and remaining 1/2 teaspoon salt.

Pour 2 cups beef broth over the meat and spices. Cover and cook on low for 6 hours, until meat is very tender.

When meat is nearly done, rinse 1 cup white rice under cold water until water runs clear.

In a medium saucepan, bring 2 cups water to boil. Add rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.

While rice cooks, wash and finely chop 1/4 cup cilantro. Cut lime in half and squeeze juice from one half (about 1 tablespoon).

When rice is done, fluff with fork and stir in chopped cilantro and lime juice.

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

Strain the cooking liquid, reserving it for dipping. Return shredded beef to the strained liquid.

Heat a large skillet over medium heat. Add 2 tablespoons vegetable oil.

Dip each corn tortilla briefly in the birria broth, then place in the hot skillet.

Add a small portion of shredded beef to one half of each tortilla. Cook for 1-2 minutes until tortilla begins to crisp, then fold in half to form a taco.

Cook for 30 seconds more on each side until crispy.

Serve birria tacos with cilantro lime rice and small bowls of the remaining birria broth for dipping.