Slow Cooker Birria Tacos (Printable Version)
Tender beef slow-cooked in spiced chile broth, folded into crispy tortillas with fresh toppings.
# 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
# How to Make It:
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, smoked 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 in the slow cooker. Pour the blended sauce over the meat. Add the remaining beef broth and kosher salt, then stir to coat everything 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 using two forks. Discard any 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 in the skillet. Top with shredded beef and cheese. Fold and cook until crispy and golden on both sides.
07 - Serve the tacos topped with diced white onion, chopped cilantro, and lime wedges. Accompany with a bowl of warm consommé for dipping.
# Expert Insights:
01 -
- The consommé dipping broth is the kind of thing you will want to drink straight from a mug on a cold evening
- Eight hours of mostly hands off cooking means you get incredible food without standing at the stove all day
02 -
- Straining the consommé is nonnegotiable if you want a clean dipping broth instead of a gritty one full of spice fragments
- The fat that rises to the top after cooking is liquid gold for crisping the tortillas, so do not pour it down the drain
03 -
- Add one or two dried arbol chiles to the sauce if you want a noticeable heat kick without changing the flavor profile
- Dipping the folded taco back into the consommé right before serving adds one more layer of flavor and makes the exterior glossy