Ingredients

3-4 lbs beef chuck roast, cut into 2-3 inch chunks

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

1 large white onion, roughly chopped

6 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 bay leaf

6 cups beef broth

1 tablespoon kosher salt, or to taste

1 teaspoon black pepper, or to taste

2 tablespoons olive oil

Corn tortillas

Oaxaca cheese, shredded (or Monterey Jack)

Chopped cilantro

Chopped white onion

Lime wedges, for serving

Instructions

Step 1: Rehydrate the chiles by placing the guajillo, ancho, and pasilla chiles in a large bowl. Cover with boiling water and soak for 20-30 minutes until softened.

Step 2: Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the chiles, white onion, garlic, tomato paste, apple cider vinegar, oregano, cumin, cinnamon, cloves, salt, and pepper. Add 1/2 cup of the reserved soaking liquid and blend until smooth. Add more liquid if needed for a thick but pourable paste.

Step 3: (Optional) Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper, then sear in batches until browned on all sides, about 2-3 minutes per side.

Step 4: Place the beef in the crock pot. Pour the chile paste evenly over the beef. Add beef broth and bay leaf.

Step 5: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is very tender and easy to shred.

Step 6: Remove the beef and shred it with two forks. Discard the bay leaf.

Step 7: (Optional) Strain the cooking liquid through a fine-mesh sieve to make a smooth consommé.

Step 8: Return the shredded beef to the crock pot with the consommé and stir to combine. Adjust seasoning if necessary.

Step 9: Heat a griddle or skillet over medium heat. Dip each corn tortilla into the birria consommé, coating both sides.

Step 10: Place the dipped tortillas on the hot griddle. Sprinkle shredded cheese on one half of each tortilla, then top with shredded beef.

Step 11: Fold the tortillas in half to form tacos and cook for 2-3 minutes on each side until golden brown, crispy, and the cheese is melted. Press down gently with a spatula to crisp.

Step 12: Serve the tacos immediately, garnished with chopped cilantro and chopped white onion. Accompany with lime wedges and a small bowl of birria consommé for dipping.

Tips & Variations

For extra smoky flavor, lightly toast the dried chiles before soaking them.

Use Monterey Jack cheese if Oaxaca cheese isn’t available—it melts well and has a mild flavor.

Try adding a splash of orange juice or a cinnamon stick to the crock pot for a subtle citrus or warm spice note.

Double the consommé recipe to have plenty of dip for serving—it’s a delicious part of the experience.

To save time, searing the beef is optional but adds great depth of flavor.

Storage

Store leftover birria beef and consommé in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent drying out. Tortillas and assembled tacos are best eaten fresh but can be kept wrapped in foil for a few hours. For longer storage, freeze the beef and consommé separately for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I make birria tacos without a crock pot?

Yes, you can make birria on the stovetop or in a pressure cooker. Simmer beef in the chile sauce on low heat for several hours until tender, or use a pressure cooker to reduce cooking time significantly.

What are the best chiles to use for birria?

Guajillo, ancho, and pasilla chiles are traditional for birria. They create a balanced flavor with fruity, smoky, and mildly spicy notes. Removing the seeds and stems helps reduce bitterness.