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Crockpot Birria Tacos (Birria de Res)

Two halves of a cheesy quesadilla filled with shredded beef, served next to a small bowl of consommé for dipping, perfect Crockpot Birria Tacos.
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Make tender, flavorful Birria de Res and rich consommé easily using your slow cooker for authentic-tasting tacos.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 1 cup beef broth
  • 1/2 cup white vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cloves
  • 1/4 cup vegetable oil
  • 10 dried Guajillo chiles, stems and seeds removed
  • 5 dried Ancho chiles, stems and seeds removed
  • 3 dried Morita or Chipotle chiles, stems and seeds removed
  • 2 cups hot water (for soaking chiles)
  • 1/2 cup reserved cooking liquid (consommé)
  • 1 package corn tortillas
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • White onion, finely chopped (for garnish)
  • Cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Place the beef chunks, quartered onion, garlic, beef broth, vinegars, oregano, cumin, thyme, salt, pepper, and cloves into the slow cooker.
  2. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is very tender.
  3. While the beef cooks, prepare the chile base. Heat vegetable oil in a small skillet over medium heat. Briefly toast the dried chiles for 30 seconds per side until fragrant; do not burn them.
  4. Place the toasted chiles in a bowl and cover them completely with 2 cups of hot water. Let them soak for 30 minutes until soft.
  5. Transfer the soaked chiles and about 1/2 cup of their soaking liquid to a blender. Blend until completely smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing down on the solids to extract all liquid. Discard the solids.
  6. Once the beef is cooked, remove the meat and set it aside. Strain the cooking liquid from the slow cooker into a pot; this is your consommé. Skim off excess fat from the top of the consommé.
  7. Shred the beef using two forks. Return the shredded beef to the slow cooker pot and pour the strained chile sauce over the meat. Stir to coat thoroughly. Add 1/2 cup of the reserved consommé to the meat mixture to keep it moist. Keep warm on the ‘Keep Warm’ setting.
  8. To assemble tacos, lightly dip one side of a corn tortilla into the fat layer skimmed off the top of the consommé (or use a little oil in a pan). Place the dipped tortilla on a hot griddle or skillet.
  9. Top the tortilla with shredded cheese and a portion of the birria meat. Fold the tortilla in half. Cook until the tortilla is crisp and the cheese is melted.
  10. Serve the tacos immediately with small bowls of the hot consommé for dipping, garnished with fresh onion, cilantro, and lime wedges.

Notes

  • For a richer color, add 1 teaspoon of smoked paprika to the chile blend.
  • If the consommé seems thin, simmer it uncovered on the stovetop for 15-20 minutes to reduce and concentrate the flavor.
  • You can make the meat and consommé one day ahead and refrigerate; the flavor improves overnight.

Nutrition

Find it online: https://magazinemeal.com/crockpot-birria-tacos-recipe/