Crispy, cheesy birria tacos dunked in rich, spicy consommé are as good as it gets, and the slow cooker makes them surprisingly easy to pull off at home.

What Ingredients Do You Need To Make Crock Pot Beef Birria?

• Beef Chuck
• Ancho Chili Powder
• Chipotle in Adobo
• White Onion
• Garlic
• Roma Tomato
• Cumin
• Oregano
• Cloves
• Cinnamon Stick
• Bay Leaf
• Beef Broth

How Do You Make Crock Pot Beef Birria?

Start with the chile base. Whisk the ancho chili powder into the boiling water and let it sit for a few minutes. That hot water rehydrates the powder and wakes the dried ancho back up, bringing out its deep, fruity, slightly smoky flavor. Pour it into a blender with the chipotles, half the onion, garlic, tomatoes, cumin, oregano, and cloves, and blend until smooth.

Next, season the beef generously with salt and sear it in a large pot over high heat until it’s well browned on all sides. Work in batches so the pan doesn’t crowd, because crowded meat steams instead of browning, and that browned crust is where so much of the flavor comes from.

Transfer the beef to the slow cooker, pour the chile sauce over the top, and add the cinnamon stick, bay leaves, and enough broth to just cover the meat. Cover and cook on low for 7 to 8 hours, until the beef shreds easily with a fork. That long, gentle cook is what melts all the connective tissue in the chuck and turns it tender.

Once it’s done, lift the beef out and shred it. Then skim the red fat from the surface of the braising liquid, but don’t toss it. That fat is packed with chile flavor and is exactly what you’ll want for crisping up tortillas later. What’s left in the pot is your consommé, perfect for sipping or dipping.

From here, the possibilities are endless: tacos, quesadillas, burritos, or a big bowl of beef and consommé on its own.