Ingredients:

  • 3.5 lbs beef chuck roast, cut into 4-inch chunks
  • 5 dried Guajillo chiles, seeded
  • 3 dried Ancho chiles, seeded
  • 3 dried Chiles de Arbol
  • 1 medium white onion, halved
  • 6 cloves garlic, peeled
  • 1 inch fresh ginger, peeled
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 0.5 tsp ground cloves
  • 1 tsp ground cumin
  • 4 cups beef bone broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 24 small corn tortillas
  • 1 lb Oaxaca cheese, shredded
  • 1 cup white onion, finely diced
  • 0.5 cup fresh cilantro, chopped
  • 3 fresh limes, cut into wedges

Instructions:

  1. Remove the stems and seeds from the 5 Guajillo, 3 Ancho, and 3 Chiles de Arbol. Place them in a bowl of boiling water for 15 minutes until soft and pliable.
  2. Blend the rehydrated chiles with 1 cup of the soaking liquid, the halved onion, 6 garlic cloves, ginger, cinnamon, oregano, cloves, cumin, apple cider vinegar, and 1 cup of the beef broth. Blend until completely smooth.
  3. Place the beef chuck chunks into the slow cooker and pour the blended chile sauce over them, followed by the remaining 3 cups of beef broth. Season with salt and pepper.
  4. Cover and cook on Low for 8 hours until the beef is fork-tender and falling apart.
  5. Remove the beef from the Crock Pot, shred with two forks, and return it to the liquid.
  6. To assemble, dip a corn tortilla into the top layer of the cooking liquid (the fat/oil layer). Place on a hot skillet.
  7. Add shredded cheese and birria meat to one side of the tortilla. Fold and fry until crispy on both sides.
  8. Serve the tacos with a small bowl of the remaining broth (consomé) topped with onions and cilantro for dipping.