Description
Flavorful and tender birria tacos with a rich consommé for dipping.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 white onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- Corn tortillas
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Toast dried chilies in a dry skillet for 2 minutes, then soak in hot water for 15 minutes.
- Blend soaked chilies, onion, garlic, cumin, oregano, paprika, salt, and pepper with beef broth and vinegar until smooth.
- Pour sauce over beef in a slow cooker, add bay leaves, and cook on low for 8 hours.
- Shred the beef and skim fat from the consommé.
- Dip tortillas in the consommé, fill with beef, and cook on a hot skillet until crispy.
- Serve with consommé, cilantro, and lime wedges.
Notes
- Use leftover consommé as a dipping sauce.
- For extra flavor, fry tacos in the skimmed fat.
- Double the recipe for a crowd.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: birria tacos, Mexican food, beef tacos, slow cooker recipe