Crock Pot Birria Tacos are tender shredded beef tacos fried crisp in consommé with melted cheese and bold chile flavor.

Scale

5 dried ancho chiles

4 dried guajillo chiles

5 dried arbol chiles

1 Tbsp black peppercorns

1 Tbsp coriander seed

2 bay leaves

1 cinnamon stick

4.5 to 5 lbs boneless beef chuck roast

3 Tbsp avocado oil

1 large yellow onion

8 cloves garlic minced

1 quart beef broth

⅓ cup apple cider vinegar

1 Tbsp dried oregano

3 Tbsp tomato paste

1 Tbsp ground cumin

2 Tbsp sea salt to taste

Corn tortillas

Mozzarella or Oaxaca cheese

Pickled red onions

Cilantro

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1. Place the chilis in a saucepan with 3 cups of water and bring to a boil. Remove from heat and let them rehydrate.

2. Toast peppercorns, coriander seed, bay leaves, and cinnamon stick. Transfer to a cheesecloth sachet.

3. Cut the beef into chunks and season with salt.

4. Heat oil in a cast iron skillet. Sear beef on two sides until browned. Transfer to crock pot.

5. Sauté onion, then add garlic, tomato paste, cumin, and oregano. Transfer to crock pot.

6. Add rehydrated chiles with soaking liquid, broth, vinegar, and spice sachet. Cook on low for 8–10 hours.

7. Remove meat, shred, and transfer to a bowl.

8. Blend chiles with 2 cups cooking liquid. Return to crock pot as consommé.

9. Dip tortillas in consommé and fry with cheese and beef. Fold and crisp.

10. Serve with consommé, pickled onions, and cilantro.

You may use oxtail or bone-in short ribs with chuck roast.

Adjust salt at the end for best consommé flavor.