Classic Slow-Cooker Beef Birria with Consomé
Ingredients
- 2½ poundsbeef chuck roast
- 1 mediumwhite onion
- 3Roma tomatoes
- 6 clovesgarlic
- 5 driedguajillo chiles
- 2 driedancho chiles
- 1chipotle pepper in adobo
- 2 cupsbeef broth
- 2 tablespoonsapple cider vinegar
- 2bay leaves
- 1cinnamon stick
- 1 teaspooncumin (ground)
- 1 teaspoondried oregano (Mexican preferred)
- ½ teaspoonblack peppercorns (whole)
- 3 wholecloves
- 1½ teaspoonssalt
- 12 smallcorn tortillas
- ·cilantro
- 2lime
- ½ smallwhite onion (for serving)
Prep
- 01
Toast 5 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium-high heat for 30 seconds per side until fragrant, then soak in hot water for 15 minutes until softened
- 02
Halve 1 medium white onion and quarter 3 Roma tomatoes
- 03
Peel and leave whole 6 garlic cloves
- 04
Char the halved onion, quartered tomatoes, and garlic cloves in the same skillet over medium-high heat until blackened in spots, about 8 minutes total
- 05
Drain the soaked chiles and remove stems and most seeds
- 06
Blend the drained chiles, charred vegetables, 1 chipotle pepper in adobo, 1 cup beef broth, 2 tablespoons apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1/2 teaspoon black peppercorns, 3 whole cloves, and 1 1/2 teaspoons salt until completely smooth
- 07
Cut 2 1/2 pounds beef chuck roast into 3-inch chunks
- 08
Dice 1/2 small white onion for serving
- 09
Cut 2 limes into wedges and chop fresh cilantro
Method
- 01
Heat a dry skillet over medium-high heat. Toast the guajillo and ancho chiles for 30 seconds per side until fragrant but not burned. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
- 02
In the same skillet, char the halved onion, quartered tomatoes, and garlic cloves until blackened in spots, about 8 minutes total. Set aside.
- 03
Drain the soaked chiles and remove stems and most seeds. Add chiles, charred vegetables, chipotle pepper, 1 cup beef broth, vinegar, cumin, oregano, peppercorns, cloves, and salt to a blender. Blend until completely smooth, 1 to 2 minutes.
- 04
Cut the beef chuck into 3-inch chunks and place in slow cooker. Pour the chile sauce over the meat, add remaining 1 cup beef broth, bay leaves, and cinnamon stick. Toss to coat the meat evenly.
- 05
Cover and cook on low for 7 to 8 hours, until the beef shreds easily with a fork.
- 06
Transfer beef to a cutting board and shred with two forks. Remove and discard bay leaves and cinnamon stick from the consomé.
- 07
Skim excess fat from the surface of the consomé if desired. Taste and adjust salt. Return shredded beef to the slow cooker to keep warm.
- 08
For tacos: heat a griddle or large skillet over medium-high. Dip a tortilla in the consomé, place on griddle, add a portion of shredded beef, fold in half, and cook 2 minutes per side until crispy and golden.
- 09
Serve tacos with small bowls of consomé for dipping, topped with diced onion, chopped cilantro, and lime wedges.
Spice Tips
The recipe has moderate heat from the chipotle and dried chiles. For a milder version, omit the chipotle pepper and remove all seeds from the dried chiles. For more heat, add an extra chipotle or include a dried chile de árbol when toasting the other chiles. A dash of hot sauce in your consomé bowl adds brightness and kick without changing the base recipe.
Birria tastes even better the next day as flavors meld. Store shredded beef and consomé separately in the refrigerator for up to 4 days. The consomé fat will solidify on top, making it easy to remove before reheating. Leftover birria makes excellent quesadillas, rice bowls, or ramen toppings.