Ingredients
- Beef & Aromatics:
- 2 ½ lb beef chuck roast
- 1 ½ cups chopped yellow onion
- 4 garlic cloves, smashed
- Seasonings & Spices:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano (Mexican oregano preferred)
- 1 tsp cumin
- 2 tsp chili powder blend
- ½ tsp cinnamon (or 1 cinnamon stick)
- 2 tsp kosher salt
- 2 bay leaves
- Sauce Base:
- 3 oz chipotle in adobo sauce
- 1 cup crushed tomatoes
- 3 cups beef broth
- 1 tbsp white vinegar
- Tortillas & Toppings:
- 16 corn tortillas
- 2 cups shredded Monterey Jack, Oaxaca, or Queso Chihuahua
- Cilantro and onion for serving
- Lime wedges (optional)
Instructions
- Brown the beef: Spray a skillet, sear beef on all sides, then transfer to the slow cooker.
- Blend the sauce: Add onion, garlic, garlic powder, onion powder, oregano, cumin, chili powder, cinnamon, chipotle, crushed tomatoes, broth, vinegar, and salt to a blender. Blend until smooth. Pour over beef in the slow cooker and add bay leaves.
- Slow-cook: Set the slow cooker to LOW for 8 hours or HIGH for 5 hours until beef is tender and shreds easily.
- Shred the beef: Remove beef, shred it gently, and return it to the slow cooker with some broth. Strain the rest of the broth to make the consommé.
- Make the tacos: Heat a skillet, dip tortillas into the consommé (both sides), then crisp in the skillet. Add birria meat, cheese, and cook until crispy. Serve with consommé on the side for dipping.
Notes
For a milder heat, reduce the chipotle or use only half. You can also make this more traditional by using guajillo, ancho, and arbol chiles instead of chipotle in adobo.