Ingredients:
- 3 lbs beef chuck roast, cut into 3-inch chunks
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 large white onion, halved
- 6 cloves garlic, peeled
- 2 cinnamon sticks
- 3 bay leaves
- 5 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 cups beef bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp dried Mexican oregano
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 14 oz canned fire-roasted diced tomatoes
- 24 small corn tortillas
- 3 cups shredded Oaxaca cheese
- 1 bunch fresh cilantro, chopped
- 1 large white onion, finely diced
- 4 fresh limes, cut into wedges
Instructions:
- Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1 minute until fragrant and slightly darkened. Submerge them in hot water for 15 minutes to rehydrate.
- In a high-speed blender, combine the soaked chilies, fire-roasted tomatoes, beef bone broth, apple cider vinegar, Mexican oregano, cumin, and ground cloves. Blend until completely smooth.
- Place the beef chuck roast chunks into the crock pot. Season with salt and pepper. Add the halved onion, garlic cloves, cinnamon sticks, and bay leaves.
- Pour the blended chili sauce over the beef. Cover and cook on Low for 8 hours until the beef is fork-tender and shreds easily.
- Remove the beef from the slow cooker and shred with two forks. Discard the cinnamon sticks, bay leaves, and onion halves. Strain the liquid (consome) and reserve in a bowl, allowing the fat to rise to the top.
- Heat a cast-iron skillet or griddle over medium-high heat. Dip a corn tortilla into the top layer of the consome to coat it in the beef fat, then place it on the skillet.
- Top the tortilla with a portion of shredded cheese and birria meat. Fold the tortilla in half and fry until the shell is crispy and the cheese is melted, about 2-3 minutes per side.
- Serve the tacos hot with a side of the dipping consome garnished with fresh cilantro and diced onion, and lime wedges on the side.