Description
A detailed recipe for making tender, flavorful birria meat using a slow cooker, perfect for assembling classic crispy tacos served with dipping consommé.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 1 cup dried Guajillo chiles, stems and seeds removed
- 1/2 cup dried Ancho chiles, stems and seeds removed
- 2 dried Chiles de Árbol (optional, for heat)
- 4 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoons dried oregano (Mexican preferred)
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 4 whole cloves
- 2 bay leaves
- 1 tablespoon salt, plus more to taste
- 1 teaspoon black pepper
- 24 corn tortillas
- 1 cup shredded Oaxaca or Mozzarella cheese
- Vegetable oil, for frying
Instructions
- Place the dried chiles in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let them soak for 30 minutes until soft.
- Drain the soaked chiles, reserving about 1 cup of the soaking liquid. Place the softened chiles in a blender with the beef broth, vinegar, onion, garlic, oregano, cumin, cinnamon, thyme, cloves, bay leaves, salt, and pepper. Blend until completely smooth.
- Place the beef chunks in the basin of your slow cooker. Pour the blended chile sauce over the beef, ensuring the meat is mostly covered.
- Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
- Carefully remove the beef from the slow cooker and place it in a large bowl. Use two forks to shred the meat. Skim excess fat from the surface of the cooking liquid (this fat is the *aceite* for dipping). Keep the remaining liquid (the consommé) warm.
- Strain the cooking liquid into a separate pot to remove any remaining solids, creating a clear consommé. Taste and adjust salt if needed.
- To assemble tacos, lightly dip one side of a corn tortilla into the reserved fat skimmed from the stew. Place the dipped tortilla on a hot skillet or griddle over medium heat.
- Top the tortilla with shredded birria meat and a sprinkle of cheese. Fold the tortilla in half. Cook for 2 to 3 minutes per side until the tortilla is crispy and the cheese is melted.
- Serve the tacos immediately with a small bowl of the hot consommé for dipping.
Notes
- If you prefer a richer consommé, use beef bones or oxtail along with the chuck roast in the slow cooker.
- For extra flavor in the consommé, add one tablespoon of tomato paste to the blender mixture.
- You can use goat meat instead of beef for a more traditional flavor, adjusting cooking time as necessary.
- Prep Time: 30 min
- Cook Time: 8 hr
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with 1/2 cup consommé
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 110