Ingredients
3 to 4 pound chuck roast
Salt and freshly ground black pepper
2 tablespoons olive oil
5 to 6 guajillo chiles, stems and seeds removed
2 to 3 ancho chiles, stems and seeds removed
3 to 5 chiles de arbol, stems and seeds removed
1 medium white onion, quartered
5 to 6 garlic cloves
2 tablespoons tomato paste
3 to 4 cups low sodium beef broth
1/4 cup apple cider vinegar
1 tablespoon Mexican oregano
1 teaspoon ground cumin
2 bay leaves
1 cinnamon stick
3 to 4 whole cloves
12 to 16 corn tortillas
12 ounces Oaxaca cheese, shredded (or Monterey Jack or mozzarella)
1/2 cup finely diced white onion, for garnish
1/4 cup chopped fresh cilantro, for garnish
2 limes, cut into wedges
Instructions
1-Prep the Beef: Pat chuck roast dry, season, sear in hot oil until browned all over (3-4 minutes per side), then transfer to slow cooker.
2-Prepare the Chile Sauce: Toast stemmed, seeded dried chiles until fragrant, soak in boiling water 15-20 min; sauté onion and garlic until soft; blend with tomato paste, vinegar, oregano, cumin, cinnamon, cloves, broth and soaking liquid until smooth, strain if desired.
3-Slow Cook the Birria: Pour sauce over beef, add bay leaves and enough broth to mostly cover; cook on LOW for 8-10 hours or HIGH for 4-6 hours until fork-tender.
4-Shred the Beef & Skim the Consomme: Shred beef, discard fat, let rest 10 minutes, then return to sauce; ladle out consome and skim excess fat, leaving some for richness.
5-Assemble & Fry the Tacos: Dip corn tortillas in consome, place on hot skillet, add cheese and shredded beef, cook 1-2 minutes, fold and cook both sides until crispy, keep warm.
6-Serve: Garnish tacos with diced onion, cilantro; serve with warm consome for dipping and lime wedges; squeeze lime before eating.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Do not skip searing the beef; a deep brown crust builds the savory foundation for the entire dish.
🫗 For an ultra-smooth, restaurant-quality consome, strain the blended chile sauce through a fine mesh sieve before adding it to the Crock Pot.
🌽 Use slightly thicker corn tortillas so they hold up to dipping in the consome and frying without tearing or falling apart.
- Prep Time: 30 minutes
- Chile Soaking: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 to 3 tacos
- Calories: 620
- Sugar: 4g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 115mg