Description
A foolproof, slow-cooker recipe for tender beef birria tacos dipped in rich, spicy consomme. This dish features a deep, smoky adobo marinade, melted cheese, and crispy tortillas for an authentic Mexican flavor experience.
Ingredients
Scale
- 6–8 dried Guajillo chiles (stems and seeds removed)
- 3–4 dried Ancho chiles (stems and seeds removed)
- 2 cups boiling water (for soaking chiles)
- 1/4 cup apple cider vinegar
- 6 cloves garlic, peeled
- 1 medium white onion, quartered
- 1 tablespoon dried oregano
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cloves
- 1 cinnamon stick
- 2 bay leaves
- 3–4 pounds chuck roast or beef brisket
- 1 cup low-sodium beef broth
- 12–16 small corn tortillas
- 2–3 cups shredded Oaxaca or Monterey Jack cheese
Instructions
- Remove stems and seeds from the dried chiles. Tear into pieces and soak in boiling water for 10-15 minutes until soft.
- Drain chiles, reserving the liquid. Blend chiles with apple cider vinegar, garlic, onion quarters, whole spices, and enough reserved liquid to cover until smooth.
- Optional: Sear the beef on all sides in a hot skillet for 2-3 minutes per side to brown.
- Place beef in a slow cooker. Pour the blended adobo paste over the meat and add beef broth. Ensure meat is mostly submerged.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until beef is fork-tender.
- Remove beef and shred using two forks. Discard large fat pieces.
- Strain the remaining cooking liquid through a mesh strainer to create the consomme. Discard solids. Taste and add salt if needed.
- Heat a large skillet or cast iron pan over medium-high heat. Dip tortillas in consomme and then in the rendered fat from the top of the consomme.
- Place dipped tortilla in the pan, add shredded beef and cheese, and top with another dipped tortilla.
- Fry for 2-3 minutes per side until crispy and golden brown.
- Serve immediately with warm consomme on the side for dipping. Garnish with onion, cilantro, and lime.
Notes
The fat on top of the consomme is crucial for frying the tacos to get them crispy. If the consomme is too spicy, add cream or avocado to balance it. Fresh corn tortillas are recommended to prevent cracking when dipped. Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with 1/2 cup
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: beef birria, birria tacos, consomme, slow cooker recipe, Mexican food, easy dinner, cheesy tacos, guajillo chiles, ancho chiles