Slow Cooker Birria Tacos (Printable Version)
Tender slow-cooked beef in spiced chile broth served in crispy tacos with fresh toppings and dipping consommé.
# 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
# Directions:
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 stand for 10 minutes until softened.
02 - Combine the softened chiles, quartered onion, garlic cloves, tomatoes, cumin, oregano, thyme, smoked paprika, cinnamon stick, whole cloves, bay leaves, peppercorns, apple cider vinegar, and 1 cup of beef broth in a blender. Process 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. 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 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 layer from the consommé and place in the skillet. Add shredded beef and cheese if using, fold in half, and cook until golden and crispy on both sides.
07 - Serve the crispy tacos topped with diced white onion, chopped cilantro, and lime wedges. Pass the reserved consommé alongside for dipping.
# Expert Tips:
01 -
- The consommé alone is worth making the entire recipe, a deep burgundy liquid that tastes like it took three days instead of eight hours
- The way the tortillas crisp up in that spiced fat creates a texture contrast that makes restaurant versions feel unnecessary
02 -
- Straining the consommé is not optional if you want the clean dipping experience birria is known for, because whole spices and chile skins will make the broth gritty
- The fat layer on top of the consommé is your secret weapon for crisping tortillas, so do not skim it all away before that step
03 -
- 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 to wake it back up
- Drying the shredded beef slightly on a paper towel before putting it in the tortilla prevents soggy centers that undermine all your crisping work