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Slow Cooker Oxtail Birria Tacos With Rich Chile Consommé

Slow Cooker Oxtail Birria Tacos

Tender oxtail slow-cooked in a rich guajillo and ancho chile birria sauce, shredded into corn tortillas, crisped in flavorful birria fat, and served with warm consommé for dipping.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 14 Tacos
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Oxtail
  • 3 1/2 pounds beef oxtail, cut into pieces
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral cooking oil
Birria Sauce
  • 5 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 dried chile de árbol, optional
  • 2 Roma tomatoes
  • 1/2 large white onion
  • 5 garlic cloves
  • 1 cup hot water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 cups low-sodium beef broth
  • 2 bay leaves
For the Tacos
  • 12 to 16 small corn tortillas
  • 8 ounces Oaxaca cheese, shredded, optional
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving

Equipment

  • 6-quart slow cooker

Method
 

Prepare the Chiles

  1. Heat a dry skillet over medium heat.
  2. Toast the guajillo, ancho, and chile de árbol for about 15 to 30 seconds per side, just until fragrant. Do not let them burn.
  3. Transfer the chiles to a bowl and cover with hot water.
  4. Let them soften for about 15 minutes.

Make the Birria Sauce

  1. Add the tomatoes, onion, and garlic to the skillet and lightly brown them.
  2. Transfer the softened chiles, tomatoes, onion, garlic, 1 cup hot water, apple cider vinegar, oregano, cumin, cinnamon, cloves, and a pinch of salt to a blender.
  3. Blend until completely smooth.
  4. Strain the sauce through a fine-mesh strainer for a smoother consommé.

Brown the Oxtail

  1. Pat the oxtail dry with paper towels.
  2. Season with kosher salt and black pepper.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Brown the oxtail in batches for about 2 to 3 minutes per side.
  5. Transfer the browned pieces to the slow cooker.

Slow Cook the Oxtail

  1. Pour the birria sauce over the oxtail.
  2. Add the beef broth and bay leaves.
  3. Cover and cook on LOW for 8 to 9 hours, or until the meat pulls easily away from the bones.
  4. Remove the oxtail from the slow cooker and let it cool slightly.

Shred the Oxtail

  1. Remove the meat from the bones.
  2. Discard the bones, bay leaves, and any firm cartilage.
  3. Shred the oxtail meat using two forks.

Prepare the Consommé

  1. Strain the cooking liquid into a bowl or saucepan.
  2. Let it sit for several minutes so the red fat rises to the surface.
  3. Spoon several tablespoons of the red fat into a separate bowl for frying the tortillas.
  4. Keep the remaining broth warm to serve as consommé.
  5. Taste and adjust the salt if needed.

Assemble the Tacos

  1. Heat a cast-iron skillet or griddle over medium heat.
  2. Lightly coat each corn tortilla with the reserved red birria fat.
  3. Place the tortilla in the hot skillet.
  4. Add a small amount of Oaxaca cheese, if using.
  5. Top with shredded oxtail.
  6. Fold the tortilla in half.

Crisp the Tacos

  1. Cook for about 2 to 3 minutes, until the underside is crisp and golden-red.
  2. Flip and cook for another 1 to 2 minutes.
  3. Repeat with the remaining tortillas and filling.

Serve

  1. Serve the tacos immediately with warm consommé, diced white onion, chopped cilantro, and lime wedges.

Notes

  • Cook the oxtail until it pulls easily from the bone; cooking time can vary between slow cookers.
  • Do not burn the dried chiles while toasting or the birria may taste bitter.
  • Use the red fat from the surface of the consommé to coat the tortillas instead of soaking them heavily in broth. This helps produce crispier tacos.
  • Oaxaca cheese gives the best quesabirria-style melt. Monterey Jack or low-moisture mozzarella also works.
  • For less spicy birria, leave out the chile de árbol.
  • Make the birria one day ahead if possible. Chilling makes it easier to separate the rendered fat from the consommé.
  • Reheat shredded oxtail with a few tablespoons of consommé so it stays juicy.
Note: The nutrition information and calories listed are for 1 taco only.