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Tender Slow Cooker Birria Tacos

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Delicious birria tacos made with tender beef and served with savory consomme for dipping.

Ingredients

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  • 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

  1. Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes per side until fragrant. Remove stems and seeds carefully.
  2. Soak toasted chilies in hot water for 15 minutes until softened.
  3. Drain 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.
  4. Trim excess fat from the beef chuck roast and cut it into large chunks. Season generously with salt and pepper.
  5. Place beef chunks in the slow cooker. Pour chili sauce over the meat. Add bay leaves and the remaining beef broth. Stir gently to combine.
  6. Cover and cook on low for 480 minutes or until the meat is fall-apart tender.
  7. 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.
  8. Heat corn tortillas in a skillet until pliable. Dip tortillas briefly into warm consomme, then fill with shredded beef. Add cheese if using, then crisp on the skillet until cheese melts and edges are slightly crispy.
  9. Serve tacos with a small bowl of consomme for dipping, garnished with fresh cilantro and lime wedges.

Notes

Adjust the spice level by adding more or fewer chilies based on your preference. Prepare in advance to allow flavors to develop.

Nutrition

Keywords: birria tacos, slow cooker, Mexican recipe, beef tacos, consomme

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