Tacos De Birria Recipe
Slow-cooked beef tacos served with consomé.
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Ingredients
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Taco Filling
For Serving
Method
Prepare the Beef
- 1
Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.
- 2
Soak the Chiles
In a pot, bring 2 cups of water to a boil. Add the rinsed chiles and remove from heat. Let them soak for 15 minutes until softened.
- 3
Blend the Marinade
In a blender, combine soaked chiles, garlic cloves, cumin seeds, oregano, black pepper, and 1 cup of beef broth. Blend until smooth.
- 4
Season the Beef
In a large bowl, season the beef chuck roast with salt. Add the blended marinade and coat the beef evenly. Let it marinate for at least 30 minutes.
Cook the Beef
- 5
Slow Cook
In a slow cooker, add the marinated beef, bay leaves, remaining beef broth (3 cups), and lime juice. Cover and cook on low for 8 hours or until the beef is tender.
- 6
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the pot to soak up the juices.
Prepare the Tacos
- 7
Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 8
Serve
- 9
Prepare for Serving
Serve the tacos immediately with lime wedges, radishes, and salsa on the side. Provide a small bowl of the consomé for dipping.
