Slow Cooker Birria Tacos (Printable View)
Tender beef braised in dried chile sauce, served in crispy tortillas with fresh toppings and rich 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 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 soak for 10 minutes until softened.
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 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 meat is fork-tender and easily pulls apart.
05 - Remove the beef from the slow cooker and shred with two forks. Discard the 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 fat layer from the consommé, then place on the hot skillet. Fill with shredded beef and cheese, fold in half, and cook until crispy and golden on both sides.
07 - Arrange the crispy tacos on a platter and top with diced white onion, chopped cilantro, and lime wedges. Serve alongside a bowl of warm consommé for dipping.
# Expert Suggestions:
01 -
- The consommé alone is worth the effort, a deep rust colored liquid that people will want to drink by the cupful
- Your slow cooker does almost all the heavy lifting while you go about your day
02 -
- The consommé will look greasy when you first open the slow cooker and that is completely normal, just skim patiently with a wide spoon
- Straining the sauce through a fine mesh sieve is not optional if you want that restaurant quality silky texture
03 -
- Dip the tortillas in the fat layer on top of the consommé, not the broth itself, for the crispiest results
- If your sauce tastes flat after blending, a tiny pinch more salt and a squeeze of lime will almost always fix it