Description
A tender, slow-cooked beef birria taco recipe featuring a rich, spicy consomme dipping broth. This set-it-and-forget-it meal is perfect for celebrations or weeknight dinners, offering customizable heat levels and incredible flavor.
Ingredients
Scale
- 3–4 pounds Beef Chuck Roast
- 2 cups Beef Broth (low-sodium)
- 1 large White Onion (quartered)
- 1 head Garlic (halved crosswise, unpeeled)
- 6–8 Dried Guajillo Peppers (stems and seeds removed)
- 4–6 Dried Ancho Peppers (stems and seeds removed)
- 2–3 Dried Chipotle Peppers (stems and seeds removed)
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 Bay Leaves
- 1 small Cinnamon Stick
- 12–16 Corn Tortillas
- 2 cups Monterey Jack or Oaxaca Cheese (shredded)
- 1 small White Onion (finely diced, for topping)
- 1 bunch Fresh Cilantro (chopped, for topping)
Instructions
- Remove stems and seeds from dried peppers. Toast them lightly in a dry skillet for 30 seconds per side until fragrant.
- Cover toasted peppers with hot water and soak for 20 minutes until soft.
- Drain peppers, reserving the soaking liquid. Blend peppers with apple cider vinegar, cumin, oregano, bay leaves, cinnamon stick, and half the garlic until smooth. Add reserved chili water if needed to reach a pourable consistency.
- Place quartered onion and remaining garlic in the bottom of a slow cooker. Add the beef chuck roast.
- Pour the chili paste over the meat, rubbing it in. Add beef broth, ensuring the meat is mostly submerged. Top with bay leaves and cinnamon stick.
- Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
- Remove meat from the slow cooker. Discard onion, garlic, bay leaves, and cinnamon stick. Shred the beef with two forks and set aside.
- Strain the liquid from the slow cooker into a pot to create the consomme. Taste and adjust seasoning with salt or water if needed. Keep warm.
- Heat a skillet over medium-high heat. Dip a tortilla into the consomme, coating both sides, then place in the skillet.
- Sprinkle shredded cheese on one half of the tortilla, fold it over, and cook for 1-2 minutes per side until crispy and cheese is melted.
- Repeat with remaining tortillas. Top tacos with diced onion and cilantro. Serve immediately with warm consomme for dipping.
Notes
Use low-sodium broth to control saltiness. Toasting the dried chilies enhances flavor depth. The consomme can be saved and used for cooking rice or soups. For a spicy version, add more chipotle peppers or a diced jalapeño. Oaxaca cheese is traditional, but Monterey Jack melts well.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with 1/4 cup
- Calories: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: birria tacos, slow cooker birria, mexican independence day, consomme dip, beef tacos, easy dinner, meal prep