Slow-Cooker Beef Birria Tacos with Consommé

Steps

1. Step 1

   Tear the guajillo, ancho and árbol chiles into large pieces and put them in a heatproof bowl. Pour over the boiling water, press them down with a plate to keep them submerged, and soak until soft, about 20 minutes.

   20 min, hands-off

   • 6 dried guajillo chiles
   • 3 dried ancho chiles
   • 2 dried chiles de árbol
   • 3 cups boiling water
2. Step 2

   Tip the chiles and their soaking water into a blender. Add the quartered onion, garlic, canned tomatoes with their juice, vinegar, brown sugar, oregano, cumin, coriander, cinnamon, cloves and 1 tbsp salt. Blend until completely smooth, 1–2 minutes. If it still looks gritty, blend longer.

   5 min

   • 1 white onion
   • 6 cloves garlic
   • 1 can fire-roasted diced tomatoes (14.5 oz)
   • 1/4 cup apple cider vinegar
   • 2 tbsp brown sugar
   • 2 tsp dried oregano
   • 2 tsp ground cumin
   • 1 tsp ground coriander
   • 1/2 tsp ground cinnamon
   • 1/4 tsp ground cloves
   • 1 tbsp kosher salt
3. Step 3

   Pat the beef chunks dry and season all over with salt and pepper. Heat the oil in a large skillet over medium-high heat and sear the beef in batches, about 3 minutes per side, until well browned. Don't crowd the pan. Transfer the beef to the slow cooker.

   15 min

   • 3 1/2 lb boneless beef chuck roast
   • kosher salt and black pepper
   • 2 tbsp neutral oil
4. Step 4

   Pour the blended chile sauce through a fine-mesh strainer into the slow cooker, pressing the solids with a spoon to push all the liquid through; discard what's left in the strainer. Add the beef broth and bay leaves and stir to coat the beef.

   5 min

   • 3 cups beef broth
   • 2 bay leaves
5. Step 5

   Cover and cook on LOW for 8 hours (or HIGH for 5 hours), until the beef shreds easily with a fork.

   8 hr, hands-off

6. Step 6

   Lift the beef into a large bowl and shred it with two forks, discarding any big pieces of fat. Fish out the bay leaves. Skim the red fat from the top of the broth into a small bowl and set it aside for the tortillas — you want about 1/2 cup. Taste the broth and add salt if needed, then moisten the shredded beef with a ladleful of it.

   15 min

7. Step 7

   Heat a large skillet or griddle over medium heat. Dip a tortilla in the reserved red fat to coat one side, lay it in the pan, and scatter on a little cheese and a spoonful of shredded beef. Cook until the underside is crisp and spotted, 1–2 minutes, then fold in half and cook 1 minute per side more. Repeat, working 2–3 tacos at a time.

   25 min

   • 18 corn tortillas
   • 2 cups Oaxaca or low-moisture mozzarella cheese
8. Step 8

   Ladle the hot consommé into small bowls, one per person, and stir a little chopped onion and cilantro into each. Serve the tacos topped with more onion and cilantro, with lime wedges and the consommé alongside for dipping.

   5 min

   • 1 white onion
   • 1 bunch cilantro
   • 2 limes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026