Crockpot Birria Beef Consommé Tacos

Serves 6 · 25 min prep · 480 min cook

Ingredients

• 2.5 lb beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 peppers plus 1 tbsp sauce chipotle peppers in adobo
• 1 large white onion, quartered
• 6 garlic cloves
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 12 corn tortillas
• 2 cups Monterey Jack cheese, shredded
• ½ cup white onion, finely diced (for serving)
• ½ cup fresh cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. 1Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30 to 60 seconds per side until fragrant and pliable, watching so they do not scorch.
2. 2Transfer the toasted chiles to a bowl, cover with hot water, and soak 15 minutes until softened; drain well.
3. 3Blend the soaked chiles with chipotle peppers, adobo sauce, quartered onion, garlic, a splash of beef broth, vinegar, cumin, oregano, salt, and pepper into a smooth deep-red sauce.
4. 4Place the beef chuck chunks in a 6-quart slow cooker and pour the chile sauce over the top, adding the remaining beef broth and bay leaves.
5. 5Cover and cook on low for 8 hours (or high for 4½ to 5 hours) until the beef shreds easily with two forks.
6. 6Remove the bay leaves, shred the beef directly in the cooker, and keep it warm in the rich consommé.
7. 7Warm a cast-iron skillet or griddle over medium heat. Dip each corn tortilla briefly into the surface fat of the consommé, then lay it in the hot skillet.
8. 8Sprinkle cheese on one half of the tortilla, add a generous pile of shredded birria, fold, and crisp 1 to 2 minutes per side until the tortilla is blistered and the cheese melts.
9. 9Serve two tacos per lunch plate with a small cup of strained consommé for dunking, plus diced onion, cilantro, and lime wedges.
10. 10For meal prep, store shredded beef and consommé separately from tortillas; assemble and crisp tacos just before eating so they stay crunchy.