Slow Cooker Birria Tacos (Print Version)
Tender slow-cooked beef in rich spiced broth, served in crispy tacos with onion, cilantro, and lime.
# What You’ll Need:
→ Meats
01 - 3.3 lbs beef chuck roast, cut into large chunks
02 - 1.1 lbs bone-in beef short ribs
→ 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 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 - 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 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 using two forks. Discard the bones. Skim excess fat from the surface of the cooking liquid, strain the consommé through a fine mesh, and reserve for dipping.
06 - Heat a skillet over medium heat. Lightly dip each corn tortilla in the reserved consommé fat, then place in the skillet. Top with shredded beef and cheese, fold in half, and cook until crispy and golden on both sides.
07 - Arrange the crispy tacos on a serving plate and top with diced white onion, chopped cilantro, and lime wedges. Serve with a bowl of warm consommé alongside for dipping.
# Expert Tips:
01 -
- The consommé alone is worth the eight hour wait, a rich spiced broth you will want to drink from a mug
- Crispy tortilla edges give way to impossibly tender beef that basically melts
- Your kitchen will smell like a Mexican grandmother has been cooking there all day
02 -
- Straining the consommé is not optional if you want a clean dipping broth instead of a grainy one
- The fat layer on top of the cooking liquid is your secret weapon for crisping tortillas, do not pour it down the drain
03 -
- Make the sauce and assemble the slow cooker the night before, refrigerate everything, then just plug it in the next morning
- If your consommé tastes flat after straining, simmer it on the stove for ten minutes with a pinch of salt and a splash more vinegar