Slow Cooker Beef Birria Tacos

How to cook

1. 1

   Toast dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15-20 minutes until softened. Drain, reserving the soaking liquid.

2. 2

   In a blender, combine softened chiles, 1/2 of the onion (roughly chopped), garlic, cumin, oregano, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth, adding a little chile soaking liquid if needed to thin. Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract all liquid. Discard solids.

3. 3

   Season beef chunks generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Transfer browned beef to the slow cooker.

4. 4

   Pour the blended chile sauce over the beef in the slow cooker. Add the remaining 3 cups of beef broth and the other 1/2 of the onion (halved or quartered). Stir to combine.

5. 5

   Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. Remove the beef and shred it using two forks. Discard the onion pieces from the slow cooker.

6. 6

   Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl or pot. Skim off excess fat if desired. Return shredded beef to a small amount of consommé to keep it moist.

7. 7

   To make tacos: Dip a corn tortilla into the consommé to coat both sides. Place it in a hot skillet over medium heat. Add a spoonful of shredded birria and some Monterey Jack cheese. Fold the tortilla in half and cook until crispy and the cheese is melted, flipping once. Repeat for remaining tacos.

8. 8

   Serve birria tacos immediately with a side of hot consommé for dipping, and garnish with fresh cilantro and diced white onion.