Ingredients
Scale
- 3 to 4 pounds beef chuck roast or short ribs
- 4 dried guajillo chilies
- 3 dried ancho chilies
- 3 medium tomatoes
- 4 cloves garlic
- 1 medium onion
- 2 tablespoons vinegar (white or apple cider) or lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 3 whole cloves or 1/4 teaspoon ground cloves
- 4 cups beef broth
- Corn tortillas (12-16, slightly toasted or fried)
- Fresh cilantro, chopped
- White onion, finely chopped
- Lime wedges (optional)
- Sliced radishes (optional)
- Pickled jalapeños (optional)
Instructions
- Remove the stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet until fragrant but not burnt.
- Soak the toasted chilies in hot water for 15 minutes to soften.
- Blend the softened chilies with tomatoes, garlic, onion, vinegar, and spices until smooth, creating a rich birria marinade.
- Pour the chili sauce over the beef chuck roast or short ribs, ensuring the meat is evenly coated. Let it marinate for at least one hour or preferably overnight in the refrigerator.
- Place the marinated meat and any remaining sauce into the slow cooker. Add beef broth.
- Cook on low for 480 to 600 minutes or on high for 240 to 300 minutes until the meat is tender.
- Remove the meat and shred it using two forks. Skim excess fat from the cooking liquid to use as consommé.
- Heat corn tortillas briefly in a pan. Dip each tortilla in the consommé, fill with shredded meat, and toast.
- Serve with chopped onions, cilantro, lime wedges, and optional toppings alongside a small bowl of consommé for dipping.
Notes
For best results, marinate the meat overnight and adjust spices to taste. Serve with beans or rice for a complete meal.
- Prep Time: 60 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg