Description
Make crispy birria taco fries topped with tender shredded beef and melted cheese. Serve with rich consomé for dipping.
Ingredients
- 1 lb beef chuck roast
- 2 cups beef broth
- 1 dried guajillo chili
- 1 dried ancho chili
- 1 onion, chopped
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1 bay leaf
- 1 lb frozen french fries
- 1 cup shredded Oaxaca cheese
- Salt and pepper to taste
Instructions
- Cook beef, broth, chilies, onion, garlic, and spices in a slow cooker for 6 hours on low.
- Shred the beef and reserve the liquid as consomé.
- Bake french fries until crispy.
- Top fries with shredded beef and cheese. Broil until cheese melts.
- Serve hot with consomé on the side.
Notes
- Use gloves when handling dried chilies.
- Adjust spice level by adding fewer chilies.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican