Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in batches until browned on all sides. This step is crucial for developing deep flavor. Once seared, transfer the beef to your slow cooker.1 tablespoon olive oil, 2.5 - 3 lbs beef chuck roast, trimmed of excess fat and cut into large chunks
- While the beef is searing, place the dried guajillo and ancho chilies in a heatproof bowl. Pour enough boiling water over them to cover and let them soak for about 15-20 minutes, or until softened.2 dried guajillo chilies, stems and seeds removed, 2 dried ancho chilies, stems and seeds removed
- Drain the rehydrated chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, quartered onion, peeled garlic cloves, Mexican oregano, cumin, smoked paprika, ground cloves, cayenne pepper (if using), apple cider vinegar, and the reserved chili soaking liquid. Blend until you have a smooth paste.1 large white onion, quartered, 6 cloves garlic, peeled, 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground cloves, 1/4 teaspoon cayenne pepper, 1 tablespoon apple cider vinegar
- If you used a skillet for searing the beef, carefully pour about 1/2 cup of the beef broth into the hot skillet and scrape up any browned bits from the bottom – this is pure flavor! Pour this liquid into the blender with the chili paste and blend again to ensure everything is well combined.4 cups low-sodium beef broth
- Pour the blended chili paste mixture over the seared beef in the slow cooker. Add the remaining beef broth and the can of undrained diced tomatoes. Stir everything to ensure the beef is mostly submerged in the liquid.4 cups low-sodium beef broth, 1 (15 ounce) can diced tomatoes, undrained
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily shreds with a fork.
- Once the beef is cooked, remove it from the slow cooker and place it in a large bowl or on a cutting board. Using two forks, shred the beef.
- Strain the liquid from the slow cooker, discarding the solids. Return the liquid to the slow cooker or a saucepan on the stovetop. If you want a richer, more concentrated consomé for dipping, simmer the liquid over medium heat until it has reduced slightly and thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.Salt and freshly ground black pepper to taste
- For authentic birria tacos, you'll want to get a little of that flavorful fat from the consomé. Ladle some of the rendered fat from the top of the consomé (or skim some from the slow cooker liquid before straining) into a non-stick skillet over medium heat. Dip each corn tortilla into the consomé-dipped fat, then briefly cook each side in the skillet until lightly golden and slightly crispy.Corn tortillas
- Place a generous portion of shredded birria beef onto each consomé-dipped tortilla. Top with chopped white onion, fresh cilantro, and your favorite salsa. Serve immediately with extra consomé for dipping, lime wedges on the side.Toppings: Chopped white onion, fresh cilantro, lime wedges, your favorite salsa, shredded Monterey Jack or Oaxaca cheese
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor, it's best to store the shredded beef and the consomé separately. Reheat on the stovetop or in the microwave.
