Description
Slow-cooked, pork-free birria tacos with tender beef, smoky spices, and a tangy consommé. Ideal for family dinners or gatherings, this set-it-and-forget-it recipe delivers restaurant-quality flavor with minimal effort.
Ingredients
2.2 kg (5 lb) beef chuck roast shoulder, trimmed of excess fat
1 large onion, roughly chopped
1 head garlic, cloves peeled
4 dried chipotle peppers, rehydrated in boiling water
2 large fire-roasted tomatoes (or 1 can whole peeled tomatoes)
473 ml (2 cups) apple juice
cumin, 2 tsp
oregano, 1 tsp
Instructions
Pat beef dry and season with 1 tsp salt and 1 tsp pepper.
Place onion and garlic in the crock pot.
Add beef to the crock pot, fat side up.
In a blender or food processor, combine chile peppers, tomatoes, apple juice, cumin, and oregano. Blend until smooth.
Pour blended sauce over beef, ensuring it’s fully submerged.
Cover and cook on low for 8 hours or high for 5-6 hours.
Remove beef and shred with two forks.
Strain the cooking liquid, skim excess fat, and return to crock pot on low for 1 hour to thicken consommé.
Notes
Trim at least 50% of the beef’s fat for a leaner result.
Rehydrate dried chipotle peppers in boiling water for 20-30 minutes.
Use canned tomatoes if fresh fire-roasted varieties are unavailable.
Consommé can be stored and reheated for dipping or basting.
- Prep Time: 30
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican / Modern American
Nutrition
- Serving Size: 1 taco (200g beef + 60ml consommé)
- Calories: 520
- Sugar: 12g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg