Slow Cooker Birria Tacos with Consome
Ingredients
- For the Birria & Consome:
- 3 Guajillo chiles or California chiles
- 3 Pasilla chiles
- 3 Ancho chiles
- 4 lbs Chuck roast cut into large chunks
- Kosher salt and black pepper to taste
- 2 tbsp beef bouillon or 2 cubes
- 1 tbsp dried oregano
- 1 tsp dried thyme or fresh
- ½ tsp ground cumin
- ¼ tsp ground cinnamon optional; a small stick works too
- ¼ tsp ground allspice
- 3 bay leaves
- 1 large yellow onion quartered
- 1 head of garlic peeled
- 1 medium tomato roasted or boiled
- 2 chipotle peppers in adobo sauce
- 6 –7 cups water 2 cups for blending, 4–5 for the slow cooker
- ½ beef broth ½ water for liquid base
- 3 –4 carrots peeled and chopped
- ¾ cup vegetable oil divided (half for cooking, half for frying tortillas)
- For the Tacos:
- Yellow corn tortillas
- Mozzarella cheese melty, gooey
- Provolone cheese adds a creamy layer
- Fresh cilantro chopped
- Lime wedges for serving
Instructions
- Soak and blend the chiles into a smooth sauce.
- Sear beef until browned.
- Add everything to the slow cooker and cook 8 hours.
- Shred beef, skim consome, and prepare tacos.
- Fry tortillas dipped in the red oil, filled with beef and cheese.
- Serve hot with consome for dipping.
Notes
Store leftovers in airtight containers up to 4 days or freeze for later.