Slow Cooker Birria Tacos (Print Version)
Tender beef slow-cooked in a rich chile broth, served in crispy tacos with fresh toppings and consommé for dipping.
# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck roast, cut into large chunks
02 - 1.1 lbs beef short ribs, bone-in
→ Dried Chiles & Vegetables
03 - 3 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 1 dried pasilla chile, stemmed and seeded
06 - 1 large onion, quartered
07 - 6 garlic cloves, peeled
08 - 2 large tomatoes, quartered
→ Spices
09 - 2 tsp ground cumin
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 cinnamon stick
14 - 4 whole cloves
15 - 2 bay leaves
16 - 1 tsp black peppercorns
17 - 1 Tbsp kosher salt, plus more to taste
→ Liquids
18 - 3 cups beef broth
19 - 1/4 cup apple cider vinegar
→ For the Tacos
20 - 18 corn tortillas
21 - 1 cup diced white onion
22 - 1 cup chopped fresh cilantro
23 - Lime wedges, for serving
24 - 2 cups shredded Oaxaca or mozzarella cheese
# Steps:
01 - Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Transfer to a bowl, cover with hot water, and let soak for 10 minutes until softened.
02 - Combine the softened chiles, onion, garlic, tomatoes, cumin, oregano, thyme, smoked paprika, cinnamon stick, cloves, bay leaves, peppercorns, apple cider vinegar, and 1 cup of beef broth in a blender. Blend on high until completely smooth.
03 - Place the beef chuck chunks and short ribs into the slow cooker. Pour the blended sauce over the meat, then add the remaining beef broth and kosher salt. Stir to coat the meat evenly.
04 - Cover and cook on low for 8 hours until the meat is fork-tender and easily pulls apart.
05 - Remove the beef from the slow cooker and shred with two forks. Discard bones. Skim excess fat from the surface of the cooking liquid, then strain the consommé through a fine-mesh sieve and reserve for dipping.
06 - Heat a skillet over medium heat. Lightly dip each corn tortilla in the consommé fat, then place on the skillet. Top with shredded beef and cheese. Fold in half and cook until crispy and golden on both sides, about 2 to 3 minutes per side.
07 - Arrange the tacos on a platter and top with diced white onion, chopped cilantro, and lime wedges. Serve alongside the reserved consommé in small cups for dipping.
# Expert Tips:
01 -
- The consommé alone is worth the entire effort and you will want to drink it from a mug
- Slow cooking turns cheap chuck roast into something that falls apart at the slightest touch
- Dipping crispy tacos into that rich spiced broth is a sensory experience that ruins all other tacos for you
02 -
- Straining the consommé is not optional because whole spices and chile skins will make the dipping broth gritty and unpleasant
- The fat layer on top of the consommé is what you use to pan-fry the tortillas so do not throw it away thinking it is waste
03 -
- Add one or two dried arbol chiles to the blender if you want noticeable heat without changing the flavor profile
- Drying the toasted chiles on a paper towel before blending prevents the sauce from becoming too watery