Ingredients
For the Birria:
- 1 boneless beef chuck roast (2 ½ to 3 lbs)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon avocado oil or olive oil
- 6–10 dried red chiles, seeds removed and torn into pieces (about ½ cup packed)
- 1 (16-ounce) jar mild to medium salsa
- 32 ounces beef broth
- 1–2 canned chipotle chiles in adobo sauce
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
For the Tacos:
- Cooking spray
- 20–30 6-inch white corn tortillas
- 1–2 cups shredded Mexican blend cheese, shredded Oaxaca cheese, or crumbled queso fresco
- ½ medium white onion, diced
- Chopped fresh cilantro
- Fresh limes, cut into wedges
Instructions
- Season and Sear Meat: Season the boneless beef chuck roast on all sides with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Sear the roast on both sides for 5 minutes per side to develop a rich crust.
- Prepare Dried Chiles: Tear off the top of each dried chile and shake out the seeds into a pile; discard the seeds and chile tops. Chop or tear the chiles into pieces to yield about ½ cup tightly packed torn chile pieces.
- Combine Ingredients in Slow Cooker: Transfer the seared roast to a large slow cooker. Add the torn dried chiles, jarred salsa, beef broth, canned chipotle chile(s), garlic powder, cumin, oregano, ginger, cinnamon, and smoked paprika. Stir gently to combine as much as possible.
- Cook in Slow Cooker: Cover and cook on high heat for 5-6 hours or on low heat for 8 hours until the beef is tender and shreddable.
- Shred Beef: Remove the roast from the slow cooker and place it on a sheet pan. Use two forks to shred the beef into bite-sized pieces.
- Make Consommé Sauce: Stir the tomato paste and apple cider vinegar into the cooking liquid in the slow cooker. Use an immersion blender to blend the liquid until smooth, or carefully transfer to a blender to purée until silky.
- Toss Beef with Sauce: Ladle 1 cup of the consommé over the shredded beef and toss to combine evenly. Reserve remaining sauce for serving.
- Store for Later: If not serving immediately, store shredded beef and consommé in separate airtight containers in the refrigerator for up to 5 days.
- Prepare Tacos: Heat a tabletop griddle, griddle pan, or large skillet over high heat (around 400°F). Lightly spray with cooking spray.
- Assemble and Cook Tacos: Place a few tortillas on the hot surface. Add 1-2 tablespoons shredded cheese, about 2 ounces shredded birria, diced white onion, and cilantro on each tortilla. Heat for 2 minutes, then fold the tortilla in half.
- Crisp Tacos: Continue heating folded tacos for 3-5 minutes per side, flipping once to ensure even browning. Keep heating longer if you prefer extra crispy tacos.
- Serve: Serve tacos with additional cheese, diced onion, cilantro, lime wedges, and small bowls of consommé for dipping.
- Store Leftovers: Keep leftover birria meat and consommé separately refrigerated in airtight containers for up to 5 days.
- Enjoy and Review: Share your experience by leaving a review and rating, which helps support the recipe creator and their content.
Notes
- Dried chiles such as Guajillo, Chile de Ristra, or New Mexican chiles can be used. Quantity varies between 6-10 chiles depending on size to yield about ½ cup torn pieces.
- This recipe yields 5-7 cups of shredded birria meat, suitable for 20-30 tacos or multiple meals.
- The consommé sauce makes about 8 cups; you only need 1 cup mixed with the meat, reserving 3-4 cups for dipping. Excess sauce can be used as soup base or added to dishes like ramen or beans.
- For best flavor, sear the meat before slow cooking to develop depth and a caramelized crust.
- Leftovers keep well refrigerated up to 5 days, or can be frozen for longer storage.
- Prep Time: 15 mins
- Cook Time: 5-6 hours on high or 8 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
