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Crispy crockpot birria tacos on a plate with a cup of consommé and lime wedges

Crockpot Birria Tacos

Tender slow cooker beef birria in a smoky ancho chile consommé, stuffed into crispy dipped corn tortillas with melty Oaxaca cheese. Serve with warm consommé for dipping.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings (about 18 tacos)
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Birria and Consommé
  • 3 lbs boneless beef chuck roast cut into 3-inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 cups low-sodium beef broth
  • 1 can crushed tomatoes 14.5 oz
  • 1 chipotle pepper in adobo sauce plus 1 tbsp of the adobo sauce
  • 1 medium white onion quartered
  • 1 tbsp minced garlic about 5 cloves
  • 2 tbsp apple cider vinegar
  • 3 tbsp ancho chili powder
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3 bay leaves
Tacos
  • 18 corn tortillas
  • 3 cups shredded Oaxaca cheese
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • 2 limes cut into wedges

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Blender
  • Cast iron skillet or griddle

Method
 

Sear the Beef
  1. Season the beef with salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Sear the beef in batches until browned, about 3 minutes per side.
  4. Move the beef to the slow cooker.
Make the Sauce
  1. Add the broth, tomatoes, chipotle, adobo, onion, garlic, vinegar and spices to a blender.
  2. Blend until smooth.
  3. Pour the sauce over the beef and add the bay leaves.
Slow Cook
  1. Cover and cook on low for 8 to 10 hours.
  2. Skim the red fat off the top and save it in a small bowl.
  3. Move the beef to a plate and discard the bay leaves.
  4. Shred the beef with two forks.
  5. Toss the beef with 1 cup of the consommé.
  6. Keep the rest of the consommé warm for dipping.
Make the Tacos
  1. Heat a cast iron skillet or griddle over medium-high heat.
  2. Dip a tortilla in the saved fat or consommé.
  3. Place it in the hot skillet.
  4. Add cheese, beef, onion and cilantro to one half.
  5. Fold and cook 2 to 3 minutes per side until crispy.
  6. Repeat with the remaining tortillas.
  7. Serve with warm consommé and lime wedges.

Notes

  • Use low-sodium broth. The consommé cooks down and can get too salty with regular broth.
  • Can't find ancho chili powder? Use 4 dried guajillo and 2 dried ancho chiles. Toast them, simmer in 1 cup of the broth for 10 minutes, then blend.
  • Store the beef and consommé separately in the fridge for up to 4 days, or freeze for up to 3 months.
  • Leftover birria makes great breakfast burritos, birria bowls and birria ramen.

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