Description
Delicious and savory birria tacos made effortlessly in a slow cooker, served with flavorful consomme for dipping.
Ingredients
Scale
- 3 pounds beef chuck roast
- 4–5 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 large white onion, quartered
- 4–5 garlic cloves, peeled
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro (optional)
- Lime wedges (optional)
- Shredded Oaxaca or mozzarella cheese (optional)
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes per side until fragrant. Remove the stems and seeds carefully.
- Soak the toasted chilies in hot water for 15 minutes until softened.
- Drain the chilies and transfer them to a blender. Add the quartered onion, garlic cloves, tomato paste, cumin, oregano, apple cider vinegar, salt, and half of the beef broth (about 2 cups). Blend until smooth, adding more broth if needed.
- Trim excess fat from the beef chuck roast and cut it into large chunks. Season generously with salt and pepper.
- Place the beef chunks in the slow cooker. Pour the chili sauce over the meat. Add bay leaves and the remaining beef broth. Stir gently to combine.
- Cover and cook on low for 480 minutes or until the meat is fall-apart tender.
- Remove the meat from the slow cooker and shred it with two forks. Strain the cooking liquid through a fine mesh sieve to get the consomme, discarding solids and bay leaves.
- Heat corn tortillas in a skillet until pliable. Dip the tortillas briefly into the warm consomme, then fill with shredded beef. Add cheese if using, then crisp in the skillet until the cheese melts and the edges are slightly crispy.
- Serve the tacos with a small bowl of consomme for dipping, garnished with fresh cilantro and lime wedges.
Notes
Make sure to toast the chilies to enhance their flavor. Don’t skip the step of straining the consomme; it makes a big difference in the taste and texture. Adjust the spice level according to your preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: birria tacos, slow cooker, Mexican food, beef tacos, comfort food