Slow Cooked Beef Birria Tacos with Consomé
Tender pieces of beef slow-cooked in a spiced tomato-based stew and layered with creamy, melty cheese, and fried to a crisp in a corn tortilla. This is an elevated taco Tuesday experience you didn't even know you needed.
Ingredients
- 2.5-3 lb chuck roast chopped into large pieces of you can leave it whole
To marinate beef
- 2 tsp of kosher salt
- 1 tbsp ground whole oregano preferably Mexican oregano
- 1 tbsp of smoked paprika
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1 tbsp of dried thyme leaves
- 1/2 tbsp of dried crushed bay leaves or 2 whole bay leaves
- Black pepper to taste
- 2 medium carrots roughly chopped
- 1 large onion quartered
- 5 smashed garlic cloves
- A drizzle of olive oil
For stew (Consome)
- 1 10 oz can of diced fire-roasted tomatoes
- 1 chipotle in adobo pepper
- 2 guajillo peppers
- 1 ancho pepper
- 4-5 de Arbol Chili Peppers
- 1 tbsp of Worcestershire sauce
- 1 tbsp of white vinegar
- 2 tbsp of brown sugar
- 1 inch of fresh ginger
- Pinch of cinnamon
- Salt to taste healthy pinch
- 1 tsp of coriander seeds
- 2 sprigs of thyme
- 1 1/2 cup of pepper liquid
- 2 cubes of chicken bouillon
- 1 tsp of ground cumin
- Enough chicken stock or water to cover the meat in the slow cooker about 1 1/2 cups
- For a milder stew add 1 cup of water, for a slicker stew omit the water
To serve
- 8 Small white or yellow corn tortillas *16 if you want to double the tacos for more stability
- 1 8 oz package of shredded Monterey Jack cheese or any melty white cheese
- Bunch of fresh cilantro chopped
- 1/2 cup finely chopped onions
- 2 limes cut into wedges
Instructions
- To Marinate Beef
- Chop beef and add to a bowl.
- Drizzle beef with olive oil and add all seasoning.
- Add chopped onion, carrots, and garlic.
- Mix thoroughly and add to ziplock back fo marinate overnight.
To Cook Beef- Next day, brown beef on medium heat until brown on all sides, about 3 minutes per side.
- Remove from skillet and add to the instant pot or slow cooker.
- While the beef is browning in a medium stockpot, add peppers, onions, and carrots, add enough water to cover and bring to a simmer for 20 minutes.
- Remove peppers from liquid and allow it to cool, slice peppers open and remove seeds and stems.
- To a blender, add peppers, onions, garlic, ginger, thyme, Worcestershire sauce, vinegar, brown sugar, and all seasonings listed.
- Pour in pepper liquid and chicken stock. Blend until smooth. *Taste for spice and salt add more as desired
- Add stew to the pot and pour in more liquid as desired according to the heat level you want. Add more water for less spicy. Less water for spicier.
- Taste the sauce and adjust according to taste.
- Slow cook for 4-5 hours until tender and shreddable.
- Remove beef from consomé sauce and shred.
- Reduce the consmmé by simmering for 10-15 minutes until thick.
- Add shredded beef back to the consomé and let it sit.
For Tacos- Dip the tortilla in the consomé sauce and fry in a skillet on medium heat.
- Add Monterrey jack cheese and then top with about 1/4 cup of shredded beef.
- Close the taco and plate.
- Top with chopped cilantro, onions, and fresh lime juice.
- Serve with a cup of consomé sauce for dipping.
- You can also add some cilantro and chopped onions to the consomé.
Notes
The beef can also be cooked in a pressure cooker such as the instant pot for 60-70 minutes on high depending on the cut and weight of the meat. Follow all other instructions for tacos.
If you don't have a slow cooker or pressure cooker the meat can be cooked in the oven or boiled on the stove. Keep the temperature low to ensure tender meat.