Slow Cooker Birria Tacos (Print View)
Tender beef slow-cooked in spiced chile broth, served in crispy tortillas with fresh toppings and consommé.
# Ingredient List:
→ 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
# How to Make:
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 rehydrated 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 on high until completely smooth.
03 - Place the beef chuck chunks and short ribs in 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, or until the beef is fork-tender and easily pulls apart.
05 - Remove the beef from the slow cooker and shred using two forks. Discard any bones. Skim excess fat from the surface of the cooking liquid, then strain the broth through a fine-mesh sieve to produce a clean consommé. Reserve the consommé for dipping.
06 - Heat a skillet over medium heat. Lightly dip each corn tortilla in the reserved consommé fat, then place in the hot skillet. Top with shredded beef and cheese, fold in half, and cook until crispy and golden on both sides.
07 - Plate the crispy tacos and top with diced white onion, chopped cilantro, and a squeeze of fresh lime. Serve alongside small bowls of warm consommé for dipping.
# Expert Advice:
01 -
- The consommé alone is worth the entire effort and you will want to drink it straight from a mug
- These tacos turn a regular weeknight into something that feels like a weekend celebration
02 -
- Straining the consommé is not optional if you want that clean, intense dipping broth instead of a gritty texture
- Letting the fat rise to the top before skimming makes the whole process easier and the final result less greasy
03 -
- Add one or two dried arbol chiles to the blender if you want a noticeable heat that lingers after each bite
- Dipping the tortilla in consommé fat instead of oil is the authentic move that creates that characteristic red crisp edge