Description
Slow-cooked chile-braised beef is folded into consommé-dipped corn tortillas with melted cheese, then griddled until crisp. These birria-style tacos are served with warm consommé, diced onion, cilantro, and fresh lime.
Ingredients
3 pounds beef chuck roast, cut into large pieces
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
5 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 Roma tomatoes
1 medium white onion, divided
5 garlic cloves
1 chipotle pepper in adobo
2 tablespoons apple-cider vinegar
3 cups low-sodium beef broth, divided
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1 small pinch ground cloves
2 bay leaves
16 small corn tortillas
12 ounces shredded Oaxaca cheese or low-moisture mozzarella
Chopped fresh cilantro, for serving
Diced white onion, for serving
Lime wedges, for serving
Instructions
1. Toast the guajillo and ancho chiles in a dry skillet over medium-low heat for approximately 20 seconds per side, just until fragrant. Do not allow them to blacken.
2. Place the toasted chiles in a heat-safe bowl, cover them with hot water, and soak for 15 to 20 minutes, or until softened and pliable.
3. Drain the softened chiles. Add them to a blender with the Roma tomatoes, half of the white onion, garlic cloves, chipotle pepper, apple-cider vinegar, 1 cup beef broth, Mexican oregano, cumin, smoked paprika, cinnamon, and cloves.
4. Blend for 1 to 2 minutes, or until very smooth. Press the sauce through a fine-mesh strainer for a smoother consommé, if desired.
5. Season the chuck roast pieces with the kosher salt and black pepper. Place the beef in a 6-quart slow cooker.
6. Pour the blended chile sauce over the beef. Add the remaining 2 cups beef broth and the bay leaves.
7. Cover and cook on LOW for approximately 8 hours, or until the beef separates easily when pressed with a fork.
8. Transfer the cooked beef to a rimmed plate. Discard the bay leaves and remove any large pieces of fat.
9. Shred the beef into moist, bite-size strands using two forks. Stir enough consommé into the meat to keep it juicy without making it soupy.
10. Taste the remaining consommé and adjust with additional salt or a small splash of apple-cider vinegar when needed.
11. Heat a cast-iron skillet or griddle over medium heat. Skim a small amount of the red fat from the surface of the consommé into a shallow bowl.
12. Lightly dip both sides of one corn tortilla in the surface fat. Do not soak the tortilla.
13. Place the tortilla on the hot skillet. Add shredded Oaxaca cheese and approximately 1/4 cup shredded birria beef to one half.
14. Fold the tortilla over the filling and cook for 2 to 3 minutes per side, or until crisp and browned with fully melted cheese.
15. Repeat with the remaining tortillas, cheese, and beef. Serve hot with warm consommé, diced onion, chopped cilantro, and lime wedges.
Notes
Use fully thawed beef rather than placing frozen beef directly in the slow cooker.
Toast the dried chiles only until fragrant. Burned chiles can make the sauce bitter.
Straining the blended chile sauce is optional but creates a smoother consommé.
Do not add extra broth unless necessary because the slow cooker traps steam and the beef releases liquid as it cooks.
Dip each tortilla lightly in the surface fat rather than soaking it in consommé.
Avoid overfilling the tacos so they remain easy to fold, turn, and crisp.
Brisket or boneless short ribs may replace chuck roast, although the richness and texture will vary.
Monterey Jack or low-moisture mozzarella may replace Oaxaca cheese.
For a milder version, omit the chipotle pepper. For more heat, add another chipotle pepper or a small chile de árbol.
Refrigerate the beef and consommé separately in shallow airtight containers within 2 hours of cooking.
Store refrigerated leftovers for 3 to 4 days or freeze the beef with a little consommé for up to 3 months.
Reheat the beef and consommé to 165°F before serving.
Nutrition
- Serving Size: 2 tacos with about 1/3 cup consommé
- Calories: 610 kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 145mg