Slow Cooker Birria Tacos (Printable)
Tender beef braised in spiced chile broth, folded into crispy tortillas with fresh toppings and consommé.
# 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
# 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 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 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, or until the meat pulls apart easily with a fork.
05 - Remove the beef from the slow cooker and shred with two forks. Discard 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 fat from the consommé and place on the skillet. Top with shredded beef and cheese. Fold and cook until golden and crispy on both sides.
07 - Arrange the tacos on a plate and top with diced onion, chopped cilantro, and lime wedges. Serve alongside a bowl of warm consommé for dipping.
# Expert Tips:
01 -
- The consommé dipping experience turns a regular taco into something people actually talk about at parties
- Eight hours of hands off cooking means maximum flavor for minimum actual effort
02 -
- Straining the consommé is not optional if you want that clean, restaurant quality dipping broth instead of a gritty mixture
- The fat that rises to the top is liquid gold for crisping the tortillas so do not pour it down the drain
03 -
- Dipping the tortillas in consommé fat instead of oil is the technique that separates good birria tacos from unforgettable ones
- Add one or two dried arbol chiles to the sauce if you want noticeable heat without changing the flavor profile