Creating Mexican Birria Sliders can be straightforward if you follow these simple steps:

1. Prepare the Chiles: Remove stems and seeds from guajillo and ancho chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.
2. Blend Marinade: In a blender, combine toasted chilies, onion, garlic, cumin, oregano, black pepper, and salt. Add one cup of beef broth and blend until smooth.
3. Marinate the Meat: Place the beef chuck roast in a large bowl. Pour the blended marinade over the meat, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
4. Sear the Meat: In a large pot or Dutch oven, heat some oil over medium-high heat. Remove the meat from the marinade, shaking off excess, and sear on all sides until browned (about 4-5 minutes per side).
5. Add Broth and Bay Leaves: Pour in the remaining beef broth and add bay leaves. Bring to a gentle boil, then reduce heat to low.
6. Slow Cook: Cover the pot and let the meat simmer for 3-4 hours, or until it’s fork-tender.
7. Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Discard any excess fat.
8. Prepare the Broth: Strain the cooking liquid to remove solids. This broth will be used for dipping the sliders.
9. Assemble the Sliders: Place a generous amount of shredded birria on each slider bun. Top with chopped onion and cilantro.
10. Serve with Broth: Serve the sliders with a small bowl of the reserved broth for dipping.

These steps will guide you in creating flavorful Mexican Birria Sliders that are sure to delight!