Slow Cooker Birria Tacos (Print Version)
Tender slow-cooked beef in rich spiced broth, folded into crispy tortillas with fresh toppings and consommé for dipping.
# Recipe Ingredients:
→ 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
# Directions:
01 - Toast the dried 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 soften for 10 minutes.
02 - Combine the softened chiles, onion, garlic, tomatoes, cumin, oregano, thyme, paprika, cinnamon stick, cloves, bay leaves, peppercorns, apple cider vinegar, and 1 cup of beef broth in a blender. Blend until completely smooth.
03 - Add the beef chuck chunks and short ribs to the slow cooker. Pour the blended sauce over the meat. Add the remaining beef broth and salt, then stir to coat the meat evenly.
04 - Cover and cook on low for 8 hours, or until the meat is fork-tender and easily pulls apart.
05 - Remove the beef from the slow cooker and shred with two forks. Discard the 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 fat from the consommé, then place in the skillet. Top with shredded beef and cheese if desired. Fold and cook until crispy and golden on both sides.
07 - Serve the tacos topped with diced white onion, chopped cilantro, and lime wedges, with a cup of warm consommé alongside for dipping.
# Expert Advice:
01 -
- The consommé alone is worth making this entire recipe and you will want to drink it straight from a mug
- Your slow cooker does almost all the heavy lifting while you go about your day
- Crispy cheese crusted tacos filled with fall apart beef will ruin every other taco for you
02 -
- Straining the consommé is not optional because whole spices and chile skins floating in your dipping broth will ruin the texture
- Letting the fat rise to the top before skimming gives you the perfect liquid to crisp your tortillas instead of using extra oil
03 -
- Add one or two dried arbol chiles to the blender if you want noticeable heat without changing the flavor profile
- A light Mexican lager alongside a bowl of consommé is the pairing that somehow makes the whole meal feel complete