Birria Tacos
"Costco chuck roast braised low and slow in a rich dried chile sauce, then crisped up in corn tortillas dipped in the consomme. Messy, beefy, and absolutely worth it."
The Game Plan
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Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Transfer to a bowl and cover with boiling water. Soak 15 minutes.
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Drain the chiles and add them to a blender with the chipotle peppers, diced tomatoes, quartered onion, garlic, apple cider vinegar, cumin, oregano, black pepper, cloves, and salt. Blend until smooth.
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Cut the chuck roast into 4 large chunks. Place in the slow cooker.
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Pour the chile sauce over the meat. Add the chicken broth and bay leaves. Give it a stir to coat everything.
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Cook on low for 6-8 hours or high for 3-4 hours, until the beef shreds easily with a fork.
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Remove the beef and shred with two forks. Discard the bay leaves. Skim excess fat from the braising liquid (the consomme). Return a few ladles of consomme to the shredded meat and toss to keep it moist.
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Assemble the tacos: Dip a corn tortilla into the warm consomme, then lay it flat in a hot skillet (with a little of the reserved fat). Add shredded birria and a pinch of cheese to one half. Fold the tortilla over and press gently. Cook 2-3 minutes per side until the tortilla is crispy and the cheese is melted.
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Serve the tacos with small bowls of warm consomme for dipping, topped with diced onion, cilantro, and a squeeze of lime.
