Description
Loaded with flavor from dried chiles, chipotle, and spices, this taco recipe delivers crispy, cheesy, slow-cooked beef tacos with a rich broth for dipping.
Ingredients
For the Birria Meat & Broth:
2½ to 3 lbs boneless beef chuck roast
1 tsp sea salt
1 tsp black pepper
1 tbsp avocado oil or olive oil
6–10 dried red chiles (guajillo or New Mexico), seeds removed and torn
1 (16 oz) jar mild to medium salsa
32 oz beef broth
1–2 canned chipotle chiles in adobo sauce
1 tbsp garlic powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp smoked paprika
2 tbsp tomato paste
2 tbsp apple cider vinegar
For the Tacos:
20–30 6-inch white corn tortillas
1–2 cups shredded Mexican blend cheese, Oaxaca, or queso fresco
½ medium white onion, diced
Chopped fresh cilantro
Fresh limes, cut into wedges
Instructions
Sear the Beef:
Season beef with salt and pepper. Sear on all sides in a skillet with oil until browned.
Prepare the Birria in Slow Cooker:
Add seared beef to slow cooker. Top with torn chiles, salsa, broth, chipotle chiles, and all spices. Stir lightly.
Cook on high for 5–6 hours or low for 8 hours until beef is tender.
Shred & Blend:
Remove beef, shred with two forks.
To the broth, add tomato paste and vinegar, and blend until smooth using an immersion blender (or standard blender). This is your consommé.
Finish the Birria:
Add about 1 cup of consommé to the shredded beef and toss to combine.
Assemble the Tacos:
Dip tortillas in consommé, place on hot skillet. Add cheese, beef, onion, and cilantro. Fold and cook 3–5 minutes per side until crispy.
Serve:
Serve hot with lime wedges and bowls of consommé for dipping.
Notes
Use dried guajillo, ancho, or New Mexico chiles for flavor variety.
For a less spicy version, reduce chipotle and omit hot chiles.
Consommé can be strained for a smoother texture before serving.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours (high) or 8 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
