Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 3 lbs Beef chuck roast, cut into 3-inch chunks
- 3 Dried Guajillo chilies, stemmed and seeded
- 2 Dried Ancho chilies, stemmed and seeded
- 3 tbsp Salted Perfection Raleigh Select Blend
- 3 cups Beef broth
- 1 White onion, divided (half roughly chopped, half finely diced)
- 5 cloves Garlic, peeled
- 2 tbsp Apple cider vinegar
- 12 Corn tortillas
- 2 cups Oaxaca cheese or Mozzarella, shredded
- 1/2 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
- Vegetable oil, for frying (if needed)
Allergen check: Milk recognized in these ingredients. Check package labels and substitutions.
Step by step
- Place the dried Guajillo and Ancho chilies in a small pot with the beef broth. Bring to a boil, then turn off the heat and let them soak for 10 minutes until soft.
- Transfer the chilies and broth to a blender. Add the roughly chopped onion, garlic, apple cider vinegar, and the Salted Perfection Raleigh Select Blend. Blend until completely smooth.
- Place the beef chunks into your slow cooker. Pour the blended marinade over the meat, ensuring every piece is coated.
- Cover and cook on Low for 8 hours (or High for 4-5 hours) until the beef is falling apart tender.
- Remove the beef from the pot and shred it with two forks. It should yield easily. Taste the consommé (the liquid left in the pot) and adjust seasoning if necessary.
- Skim the fat from the top of the consommé into a small bowl. This is your frying oil.
- Heat a cast-iron skillet or griddle over medium heat. Dip a corn tortilla into the reserved fat (or the top of the consommé) and place it in the hot pan.
- Sprinkle cheese over the tortilla and top with a generous portion of shredded beef. Fold the tortilla over into a half-moon.
- Cook until the tortilla is crispy and the cheese is melted, flipping once. Repeat for remaining tacos.
- Serve the tacos immediately with a bowl of the hot consommé for dipping, garnished with the finely diced onion, cilantro, and lime wedges.
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
Yield & storage
Original yield
Storage
Store the meat and consommé separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling fresh tacos.
From Tony’s kitchen
We are taking the hard work out of birria without losing an ounce of soul. You throw a chuck roast in the slow cooker with a bold chili marinade and our Raleigh Select Blend, and you let time do the heavy lifting. The result is tender, shredded beef that we fry into crispy, cheesy tacos dipped in that rich red consommé. It is messy, it is bold, and it is exactly what you need on a Tuesday night.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk
- Beef chuck roast, cut into 3-inch chunks
- Dried Guajillo chilies, stemmed and seeded
- Dried Ancho chilies, stemmed and seeded
- Salted Perfection Raleigh Select Blend
- Beef broth
- White onion
- Garlic
- Apple cider vinegar
- Corn tortillas
- Oaxaca cheese or Mozzarella
- Fresh cilantro
- Lime, cut into wedges
- Vegetable oil, for frying (if needed)
Raleigh blend: Smoked sea salt, Organic cane sugar, Organic coconut sugar, Tomato, Paprika, Black pepper, Orange, Lime, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
