Slow Cooker Birria Tacos (Printable Version)
Tender beef slow-cooked in spiced chile broth, folded into crispy tacos with fresh toppings and 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
# Step-by-Step Instructions:
01 - Toast the dried 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, 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 pulls apart easily with a fork.
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 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, alongside a bowl of warm consommé for dipping.
# Tips from hearthlykitchen:
01 -
- The consommé dipping broth turns every bite into a two-part experience that makes regular tacos feel unfinished
- Eight hours of hands-off cooking means you get restaurant-quality food while barely trying
02 -
- Straining the consommé is non-negotiable if you want a clean dipping broth instead of a gritty, speckled one
- Dipping the tortillas in the fat layer rather than the broth itself is what creates that crispy, red-stained exterior
03 -
- If the sauce tastes bitter after blending, it likely means you left too many chile seeds in, so be thorough when stemming and seeding
- A splash of extra apple cider vinegar at the end can revive a consommé that tastes flat