I’m disappointed in myself cause the amount of times I washed my hands while making this because I freak out a bit when I don’t put on an apron and I make a greasy/oily food. This photo is also kinda old, but I’ll make another one later on.

IT’S TACO TUUUUUUUUUUUUUUUESDAY (but I posted this on a Wednesday). I’ve made this recipe a buncha times, and I did a whole lot of labor on Labor Day. The marinade, the ingredients, all of the sorts (all for me that is, I’m not sharing my food). Also by the way, you been a relatively strong blender for this recipe. At least one that can handle a lot of these ingredients.

Warning: This recipe takes a loooooong time to make

I’m not exaggerating. I mean, I started this at 5:30am, and had it on a 10 hour slow cooker until roughly… like what 3-4pm? If you want it to be faster, I do have a couple of tips. The taste will still be amazing, but not as in depth as a 10 hour recipe. Also, I’m not even going to bother putting this recipe in the “In 600 Calories or Less” category cause lets be for real, who the hell is going to just eat one Birria Taco? With that being said…

Macronutrients:

• Calories (Per Taco): 270 ~ 330
• Protein: 18 ~ 25 grams
  • Mainly depending on the amount of meat you have, and the amount you add to each taco
• Fat: 15 ~ 23 grams
• Carbs: 10 ~ 15 grams
  • Primarily from the tortilla, check on how many carbs your tortilla has and then adjust.

Crispy Birria Tacos with Rich Consomé

Estimated Recipe Time: 1 – 1.5 days

Estimated Marinade Time: 8 – 12 hours

Estimated Cooking Time: 8 – 10 hours

Ingredients:

For Tacos

• Soft corn tortillas (Trust me, do corn tortillas. Don’t find out the hard way. For the love of GOD DON’T FIND OUT THE HARD WAY. IT WONT BE THE SAME.)
• 1 fresh lime
• 1/3 minced cilantro
• 1/3 diced onion
• Oaxacan Cheese (Or Mozzarella… I can explain in the tips, I swear)

Slow Cooked Sauce (All Chiles should be deseed)

• 5 dried guajillo chiles
• 6 dried ancho chiles
• 3 dried pasilla or mulato chiles
• 2 dried morita chilies
• 1 – 2 dried chile de arbol (optional, but recommended if you like the heat)
• 1/2 large white onion (Cut into fours, peel apart the onion and break it apart)
• 3 bay leaves
• 1 tsp dried Mexican oregano
• 1 cinnamon stick
• 1 teaspoon coriander seeds
• 4 roma tomatoes (Cut into 4s)
• 5 garlic cloves
• 1 tbsp black peppercorns
• 1 teaspoon Cumin seeds
• Salt to taste

Meat & Slow Cooking

• 2-3 lbs Beef Chuck Roast
• salt to taste (you want to salt them pretty heavily)
• 1/2 tbsp apple cider vinegar
• neutral oil (for searing)
• Beef Broth (at least 2 and a half cups, or enough to cover the birria meat)

Tips:

• When making your tacos, you want to very quickly dip in the taco shell into the consomé. This should be at max a second. If you take too long, I promise you the corn tortilla will break apart in the sauce and you will be very sad.
• If you want this to be quicker, set the time to high for 4-6 hours, but stir and check on it in intervals.
• After 1-2 hours, if you feel like your sauce doesn’t have enough salt while in the slow cooker, feel free to add a little bit more salt, or beef bullion cubes. I personally add in 1-2 cubes, but I wouldn’t do it on your first time if you aren’t familiar with this recipe.
• Right so about the mozzarella…

I CAN’T FIND IT AT MY STORE

Let me be ABSOLUTELY CLEAR. USE OAXACAN CHEESE IF YOU CAN, BUT I GENUINELY COULD NOT FOR THE LIFE OF ME GET THAT CHEESE. I just HAAAAAAAAAAAAAD to use Mozzerella

Yes, it’s a sin. Yes, it’s a fine substitute. Yes, I’m ashamed of myself. BUT I CAN’T DRIIIIIVE!!! I DON’T OWN AN AUTOMOBILEEEEEEEE

AND EVEN IF I DID, DO YOU REALLY THINK THAT WALMART WOULD HAVE SOME CHEESE LIKE THIS IN THEIR ILE??? THEY ONLY HAVE A SMALL
“OH LOOK AT US, WE’RE SOOOOO INCLUSIVE” INTERNATIONAL SECTION FOR LIKE, INDIAN, MEIXCAN, AND CHINESE/JAPANESE/KOREAN FOOD. NO WAY WOULD THEY EVEN BOTHER HAVING OAXA-

Lets… let’s just get on with the recipe already…

Steps:

Meat

• Step 1: With your chuck roast, cut them into large 3-4 chunks. Pat them dry.
• Step 2: Season all sides with kosher salt. You can get a little generous with it
• Step 3: In a pan, oil just a little bit and sear the beef pieces on all sides. Once that’s done, set aside in a bowl.

Sauce:

• Step 1: In a large pot of water, boil all the ingredients in the “Sauce” ingredient list for 10-15 minutes. They should all be soft to the touch, and not firm.
• Step 2: Strain the ingredients in a cheese cloth, or a strainer with a bowl. Reserve the boiled water to use in the next step.
• Step 3: Add all of the sauce ingredients into a blender, a generous amount of salt, and add in a little bit of the reserved water to help it blend.
  • If your blender struggles a bit on the first go, you may want to do this in batches, and add a bit more water.

Slow Cooking and Assembly:

• Step 1: In your slow cooker, incorporate your meat, blended sauce, add in your beef broth and apple cider in the mix. Put the lid on and set the slow cooker on low for 10 hours.
• Step 2: Once it’s done, in a small pan set to low-medium heat, dip in one of your tortillas and place it on the pan with some cheese.
• Step 3: Once the cheese starts to melt, add in your birria meat, onions, and cilantro. Fold until the taco and transfer it to a plate. Rinse and repeat until you’re satisfied with the amount of tacos you have.
• Step 4: Bowl, take out some of the consomé, and add in a little bit of lime. Mix, and you have your very own birria taco entree! Hope you enjoy!