Birria Tacos Better Than the Food Truck
Total time: 10 hr 30 min
Birria tacos better than the taco truck, made in your slow cooker. Toasted guajillo and ancho chiles become a smoky sauce, chuck roast cooks low for 9-10 hours, then each tortilla is dipped in the red fat and crisped with beef and Oaxaca cheese. Dunk every bite in the consommé. About 45g protein per serving. Blend the sauce the night before for an easy weeknight dinner. Also tastes good dipped into sour cream.
Ingredients
- 5 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Chipotle peppers in adobo, plus 1 tbsp of the adobo sauce
- 1 White onion
- 4 cloves Garlic
- 1 can Fire roasted tomatoes
- 2 tbsp Red wine vinegar
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1/2 tsp Ground cinammon
- Salt
- 2 cups Beef broth
- 2 lb Chuck roast
- 2 Bay leaves
- Corn tortillas
- 1 bag Oaxaca cheese
- 2 Limes
- Chopped Cilantro
Instructions
- Stem and seed the guajillo and ancho Chiles. Toast them in a dry pan for about 30 seconds per side, until fragrant.
- Put the toasted chiles in a bowl, cover with boiling water and soak for 15 minutes. Drain.
- Blend the chiles with the chipotles and adobo, onion, garlic, fire roasted tomatoes, red wine vinegar, cumin, oregano, cinnamon, 2 tsp salt, and 1 cup broth until smooth. Use right away or refrigerate it for up to a day.
- Cut the chuck roast into 3 large chunks and salt them. Put them in the slow cooker with the chile sauce, 1 more cup of broth and the bay leaves. Cook on LOW for 9-10 hours, until the beef falls apart
- Lift out the beef and shred it with two forks. Skin the orange fat off the top of the cooking liquid into a small bowl and remove the bay leaves. The liquid that’s left is your consummé: season it with salt and a squeeze of lime.
- Heat a skillet over medium-high heat. Dip a corn tortilla in the fat and lay it in the pan. Add some beef and a little Oaxaca cheese to one half, fold it over and cook about 2 minutes per side, until crispy. Repeat with the rest.
- Serve with diced onion, cilantro, lime wedges and a cup of warm consommé for dipping.
