Description
Tender, juicy beef slow-cooked with dried chilies and spices, served as crispy dipped tacos with a rich, flavorful consomme dipping sauce.
Ingredients
Scale
- 3–4 pounds beef chuck roast, cut into 2-inch cubes
- 2 cups low-sodium beef broth
- 1 large yellow onion, quartered
- 6–8 cloves garlic, peeled
- 6–8 dried guajillo chilies, stems and seeds removed
- 4–6 dried ancho chilies, stems and seeds removed
- 2–3 chipotle peppers in adobo sauce, minced
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried oregano (preferably Mexican)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 bay leaves
- Salt and black pepper to taste
- 12–16 small corn tortillas
- 2 cups shredded Monterey Jack or Cheddar cheese
- White onion, finely diced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Remove stems and seeds from guajillo and ancho chilies. If dry, toast briefly in a skillet. Soak chilies in hot water for 15-20 minutes until soft, then drain.
- Blend soaked chilies, minced chipotle peppers (with adobo sauce), vinegar, garlic, cumin, coriander, oregano, salt, and pepper until smooth. Scrape paste into the slow cooker.
- Toss beef cubes with the chili paste in the slow cooker. Add quartered onion, whole garlic cloves, bay leaves, and beef broth. Stir to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until meat is fork-tender.
- Remove meat to a bowl. Discard bay leaves and onion pieces. Shred meat with two forks.
- Strain cooking liquid through a fine-mesh sieve into a separate pot to create the consomme. Skim excess fat if desired.
- Heat a skillet over medium heat with oil. Dip tortillas briefly in warm consomme, place in skillet, add shredded beef and cheese, fold, and fry for 2-3 minutes per side until crispy.
- Serve immediately with warm consomme for dipping, topped with diced onion, cilantro, and lime wedges.
Notes
The consomme is liquid gold; save it for dipping, drinking, or cooking rice. For less heat, reduce chipotle peppers. Shred meat while warm for easier handling. Fry tacos in batches to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with ½ cup c
- Calories: 450
- Sodium: 600
- Fat: 28
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
Keywords: slow cooker birria, birria tacos, consomme, Mexican tacos, beef tacos, easy dinner, meal prep