Slow Cooker Birria Tacos

Bahan-bahan (8 porsi)

• 2 ½ lb beef pot roast or chuck roast (trimmed and cut into 2-3 large pieces*)
• 1 ½ cups yellow onion (chopped, plus more for garnish)
• 4 large garlic cloves (smashed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano (mexican oregano if you can find it, it is more citrusy)
• 1 teaspoons cumin
• 2 teaspoons chili powder blend
• ½ teaspoon cinnamon (or 1 small cinnamon stick)
• 3 ounces chipotle in adobo (see notes)
• 1 cup canned crushed tomatoes (fire roasted if you can find it)
• 3 cups beef broth
• 1 tablespoon white vinegar
• 2 teaspoons kosher salt
• 2 bay leaves
• 16 corn tortillas
• 2 cups shredded Monterey jack (Oaxaca or queso chihuahua)
• ½ cup chopped fresh cilantro (for serving)
• lime wedges (optional for serving)
• guajillo, ancho and arbol chiles (optional in place of chipotle for a more traditional birria. See note below.)