Can I make this birria in an the oven?

Yes you can! You can sear the beef chuck roast in a dutch oven, and then add the remaining ingredients and braise in the oven at 350 degrees f for 3-4 hours, until meat is tender and easily shredded.

Can I serve Birria as a stew instead of in tacos?

Sure can! This braised shredded Birria would make a great accompaniment to rice and beans, and even makes a great base for Birria ramen.

Slow Cooker Beef Birria Tacos with Consommé

Name: Slow Cooker Beef Birria Tacos with Consommé
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 2-3 lbs boneless chuck roast; 1 tbsp avocado oil or neutral oil (plus more for taco frying); coarse ground salt and fresh ground pepper; 4 dried Guajillo chiles; 5-6 Chipotle chilis in adobo (from a can); 1 small red onion, thinly sliced; 8 whole cloves garlic, smashed; 32 oz beef stock or beef broth; 1 tbsp tomato paste; 1 14.5 oz can Fire roasted diced tomatoes; 1/4 cup organic Apple cider vinegar; 1 tbsp ground cumin; 1 tbsp dried oregano (Mexican oregano preferred); 1 cinnamon stick; 3 dry bay leaves; 1 tsp smoked paprika; 1/2 tbsp fresh grated ginger; 1 tsp ground coriander; corn or flour tortillas; lime wedges; fresh cilantro leaves; diced white onion; shredded Oaxacan cheese (or Italian cheese/Mozzarella cheese)

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This recipe delivers tender, shredded beef and a rich dipping broth using a hands-off slow cooker method. It is an ideal way to achieve authentic flavors with minimal active kitchen time.

List of ingredients

2-3 lbs boneless chuck roast – chosen for its high fat content and tenderness.
1 tbsp avocado oil or neutral oil – used for searing, plus extra for frying tortillas.
Coarse ground salt and fresh ground pepper – for seasoning the beef.
4 dried Guajillo chiles – provides a mild, earthy base.
5-6 Chipotle chilis in adobo – adds smokiness and heat.
1 small red onion, thinly sliced – for aromatic depth.
8 whole cloves garlic, smashed – adds pungent flavor to the broth.
32 oz beef stock or beef broth – the liquid base for the consommé.
1 tbsp tomato paste – thickens the sauce and adds richness.
1 14.5 oz can fire roasted diced tomatoes – adds charred flavor and acidity.
1/4 cup organic apple cider vinegar – cuts through the richness of the beef.
1 tbsp ground cumin – provides a warm, nutty aroma.
1 tbsp dried oregano – Mexican oregano is recommended for authenticity.
1 cinnamon stick – adds a subtle, warm complexity.
3 dry bay leaves – provides a herbal background note.
1 tsp smoked paprika – enhances the smokiness of the chipotles.
1/2 tbsp fresh grated ginger – adds a bright, sharp contrast.
1 tsp ground coriander – provides a citrusy note.
Corn or flour tortillas – for assembling the tacos.
Lime wedges – for adding acidity before serving.
Fresh cilantro leaves – for a fresh, herbal garnish.
Diced white onion – for a crisp, sharp topping.
Shredded Oaxacan cheese – or substitute with Mozzarella or Italian cheese.

step-by-step instructions

Sear the Beef: Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. Season the beef liberally with salt and pepper, then sear on both sides for 5-6 minutes per side until a brown crust forms.
Slow Cook: Place the seared beef into the crockpot along with all other braising ingredients. Stir to combine and cook on low heat, covered, for 8 hours.
Shred the Meat: Remove the beef to a rimmed baking sheet. Use two forks to shred the meat into bite-sized pieces.
Prepare the Base: Locate and remove the bay leaves and the cinnamon stick from the crockpot liquid and discard them.
Blend the Consommé: Use a high-powered blender or immersion blender to process the remaining liquid until a smooth sauce forms. If using a standard blender, let the liquid cool slightly and work in small batches to avoid overflow.
Warm the Sauce: Transfer the blended sauce back into the crockpot to keep it warm.
Coat the Beef: Pour 1 1/2 to 2 cups of the warm sauce over the shredded beef and toss until the meat is thoroughly coated.
Prepare the Tortillas: Dip a doubled-up tortilla into the consommé and place it flat in a frying pan with a small amount of oil over medium heat.
Fill the Tacos: On one half of the tortilla, add a layer of cheese, followed by the sauced beef, and top with diced onions and cilantro.
Fry and Fold: Fry for 2-3 minutes, then flip the tortilla over to create a half-moon shape.
Final Crisp: Ladle a small amount of consommé onto the top of the tortilla, flip once more, and fry for another 2-3 minutes until crispy. If omitting cheese, a single tortilla is sufficient.

Optimizing Meat Selection

Benefits of Chuck Roast

Boneless chuck roast is the ideal cut for this recipe because of its intramuscular fat. When cooked low and slow, the collagen breaks down into gelatin, resulting in a melt-in-your-mouth texture.

Using Beef Short Ribs

If you prefer a richer flavor and more bone-in depth, short ribs are an excellent alternative. They require the same slow-cooking time and provide a deeper beefiness to the resulting consommé.

Understanding the Chile Base

Role of Guajillo Chiles

Guajillo chiles are essential for the authentic color and mild flavor of birria. They provide a tea-like depth without adding excessive heat, making the dish accessible to most palates.

Adding Heat with Chipotles in Adobo

Chipotle chiles in adobo introduce a smoky quality and a moderate spicy kick. Because they are packed in a sauce, they integrate easily into the slow cooker liquid for a uniform flavor.

Adjusting Spice Levels

To reduce the heat, remove the seeds from the dried Guajillo chiles before adding them. You can also reduce the number of chipotle peppers to two or three if a milder flavor is preferred.

Consommé Consistency and Texture

Blending for a Thick Sauce

Using a blender incorporates the solids from the tomatoes and onions into the liquid. This creates a thicker, more opaque sauce that clings better to the meat and tortillas.

Straining for a Traditional Dip

For a clearer, thinner consommé more typical of street-style birria, strain the liquid through a fine-mesh sieve instead of blending. This results in a light broth that is perfect for dipping.

Blender Safety Precautions

Blending hot liquids can be dangerous due to steam pressure. Always allow the liquid to cool to a warm temperature and leave a gap at the top of the blender jar to prevent the lid from blowing off.

Tortilla Preparation and Frying

Choosing Between Corn and Flour

Corn tortillas are traditional and crisp up more effectively when dipped in fat and fried. Flour tortillas remain softer and are better suited for those who prefer a chewier texture.

The Purpose of Doubling Tortillas

When making Quesabirria, using two corn tortillas prevents the taco from tearing under the weight of the cheese and meat. This provides a sturdier structure and a more satisfying crunch.

Achieving the Perfect Crisp

Use a neutral oil with a high smoke point, such as avocado oil, to fry the tortillas. Ensure the pan is medium-hot so the tortilla fries without burning the delicate dipping sauce.

Flavor Enhancements and Substitutions

The Impact of Cinnamon Sticks

Whole cinnamon sticks add a subtle warmth that balances the acidity of the vinegar and tomatoes. Avoid using ground cinnamon, as it can easily overpower the other spices and make the broth taste like a dessert.

Substituting Coriander and Cumin

If ground coriander is unavailable, you can omit it or replace it with an extra teaspoon of ground cumin. Cumin provides the primary earthy note, so it is the more critical of the two spices.

The Role of Apple Cider Vinegar

The vinegar acts as a brightening agent that cuts through the heavy fats of the beef and cheese. Using organic apple cider vinegar ensures a cleaner taste that complements the smoky chiles.

Serving and Presentation Ideas

Essential Traditional Garnishes

Freshly diced white onion and chopped cilantro provide a necessary raw crunch and herbal brightness. Always serve with lime wedges, as the citric acid enhances the savory notes of the beef.

Side Dish Pairings

Birria tacos pair well with Mexican red rice or refried beans for a complete meal. A side of pickled red onions or radishes can add additional acidity and texture to the plate.

Serving Birria as a Stew

If you prefer not to make tacos, the shredded beef and consommé can be served as a hearty stew. Simply place the meat in a bowl, pour over the broth, and top with onions and cilantro.

Storage and Reheating Guidelines

Refrigeration and Shelf Life

Store the shredded beef and the consommé in separate airtight containers in the refrigerator. They will remain fresh and flavorful for up to four days.

Freezing for Long Term Use

Both the meat and the sauce can be frozen for up to two months. Freeze them in freezer-safe bags, squeezing out as much air as possible to prevent freezer burn.

Best Reheating Methods

To reheat, combine the beef and a portion of the consommé in a small pot over medium-low heat. This ensures the meat remains moist and does not dry out during the warming process.

Troubleshooting Common Issues

Preventing Tough Meat

If the beef is not shredding easily, it may need more time to cook. Return it to the slow cooker for another hour, as the connective tissue requires a specific temperature to break down completely.

Fixing a Thin Sauce

If the consommé is too watery, simmer it in a saucepan on the stove to reduce the volume. This concentrates the flavors and thickens the consistency through evaporation.

Stopping Tortillas from Tearing

If tortillas are breaking, ensure they are not overly saturated with consommé before hitting the pan. A light dip is sufficient to flavor the tortilla without compromising its structural integrity.

Frequently Asked Questions

Can I make this birria in the oven?

Yes. Sear the beef in a Dutch oven, add all ingredients, and braise at 350 degrees F for 3-4 hours until the meat is tender enough to shred.

Is there an Instant Pot version?

Cut the beef into 2-inch chunks and sear them first. Add the braising liquid and cook on high pressure for 60 minutes, followed by a manual pressure release.

What can I use instead of Oaxacan cheese?

Mozzarella or a mild Monterey Jack are excellent substitutes. These cheeses melt well and provide the necessary stretch and creaminess for Quesabirria.