Easy CROCKPOT BIRRIA Makes the Best BIRRIA TACOS Recipe!

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

dried guajillo chiles

💰Cheaper: dried pasilla chiles

Dried pasilla chiles are often more affordable and provide a similar flavor profile.

Start by preparing the birria sauce with three types of dried chilies: guajillo, ancho, and chilies de Arbol.

Cut the beef chuck roast into large 3 to 4 inch chunks and place them in the slow cooker.

De-seed the chilies by slicing off the stems and shaking out the seeds, then rinse them under water.

Add the de-seeded chilies to a pot, cover with water, and bring to a simmer for about 15 minutes until softened.

On a quarter sheet pan, place one peeled and quartered white onion, two Roma tomatoes, and six garlic cloves in their peels. Broil for 4 to 6 minutes until lightly charred.

Transfer the softened chilies to a high-powered blender, along with a cup of the simmering water, the charred onion, tomatoes, and garlic (squeezing the garlic out of their peels).

Add two cups of low sodium beef broth, two tablespoons of apple cider vinegar, two teaspoons of kosher salt, one teaspoon of ground black pepper, one teaspoon of ground cumin, one teaspoon of Mexican oregano, half a teaspoon of ground cloves, half a teaspoon of ground cinnamon, and a quarter teaspoon of ground ginger to the blender. Blend on high for 1 to 2 minutes until smooth.

Pour the blended sauce over the meat in the slow cooker and add three bay leaves. Cook on low for 8 to 9 hours or high for 4 to 5 hours.

Once cooked, discard the bay leaves and shred the meat with two forks on a cutting board. If the meat isn't tender, it needs to cook longer.

Add the shredded meat back to the slow cooker and toss it in the sauce.

To make the tacos, dip corn tortillas in the consomme to coat both sides, then place them on a hot cast iron griddle.

Cook one side of the tortilla until lightly crispy, then flip it over.

Top the tortilla with a sprinkle of Oaxacan cheese, a portion of birria, and a sprinkle of chopped onions and cilantro.

Fold the tacos in half and continue to fry each side for 2 to 3 minutes until crispy.

Serve with a fresh squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens