Slow Cooker Beef Birria for Tacos
Chile-braised beef that slow cooks until meltingly tender, with a rich consomme perfect for dipping crispy quesatacos. Plan ahead: allow 8-10 hours of slow cooker time.
Ingredients
- 3 lbs beef chuck roast, cut into 3-inch chunks
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 2 cups beef broth
- 14 oz canned diced tomatoes
- 1 white onion, roughly chopped
- 6 garlic cloves, peeled
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano (or regular oregano)
- 2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 12 corn tortillas
- 2 cups shredded Oaxacan or mozzarella cheese
- 2 tbsp vegetable oil
Instructions
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1
Toast 6 stems and seeds removed dried guajillo chiles and 2 stems and seeds removed dried ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Place in a bowl, cover with boiling water, and soak for 15 minutes until softened.
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2
Drain the chiles and transfer to a blender. Add 14 oz canned diced tomatoes, 1 roughly chopped white onion, 6 peeled garlic cloves, 2 chipotle peppers in adobo sauce, 2 tbsp apple cider vinegar, 2 tsp ground cumin, 2 tsp dried Mexican oregano (or regular oregano), 2 tsp salt, and 1 tsp black pepper. Blend until very smooth.
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3
Season 3 lbs cut into 3-inch chunks beef chuck roast lightly with additional salt and pepper. Place in the slow cooker along with 2 bay leaves. Pour the chile sauce and 2 cups beef broth over the beef.
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4
Cook on low for 8-10 hours until the beef is very tender and shreds easily. The beef should reach an internal temperature of at least 190-200°F (88-93°C) for braised tenderness.
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5
Transfer beef to a cutting board and shred using two forks. Remove bay leaves. Skim fat from the surface of the cooking liquid (consomme); reserve the fat for frying.
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6
To make quesatacos, heat a skillet over medium-high heat. Brush with the reserved fat or 2 tbsp vegetable oil. Dip each corn tortillas into the consomme, place on the skillet, add 2 cups shredded Oaxacan or mozzarella cheese and shredded beef, fold, and cook 2 minutes per side until crispy.
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7
Serve tacos with small cups of consomme on the side for dipping.